Get ready to embark on a culinary journey that will revolutionize your dinner routine! These Sweet Potato Quinoa Bowls aren't just a meal - they're a vibrant, nutrient-packed experience that combines the creamy richness of roasted sweet potatoes, protein-packed quinoa, and a mind-blowing almond dressing that will make your taste buds dance with joy. Perfect for health-conscious foodies, busy professionals, and anyone craving a delicious, quick meal that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup almond butter
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1/4 cup water
- Fresh parsley for garnish
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Dice sweet potatoes into 1/2-inch cubes. Toss sweet potato cubes with olive oil, salt, and pepper in a mixing bowl until evenly coated.
- Spread sweet potato cubes in a single layer on prepared baking sheet. Roast for 20-25 minutes, turning once halfway through, until edges are crispy and centers are tender.
- While sweet potatoes roast, prepare almond dressing by whisking together almond butter, lemon juice, maple syrup, and water in a small bowl until smooth and creamy.
- Once quinoa is cooked, fluff with a fork and let rest for 5 minutes.
- Divide quinoa among four serving bowls. Top with roasted sweet potato cubes.
- Drizzle almond dressing generously over each bowl.
- Garnish with freshly chopped parsley and serve immediately.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural bitter coating called saponin. This ensures a clean, nutty flavor.
- Sweet Potato Roasting Hack: Cut sweet potatoes into uniform 1/2-inch cubes for even cooking. Use parchment paper to prevent sticking and ensure crispy edges.
- Dressing Consistency: If your almond dressing is too thick, add a little more water to achieve a drizzle-friendly texture.
- Meal Prep Friendly: These bowls can be prepared in advance. Store quinoa, roasted sweet potatoes, and dressing separately, then assemble when ready to eat.
- Customize Your Bowl: Add protein like grilled chicken or tofu, or sprinkle with toasted nuts for extra crunch and nutrition.
- Fresh is Best: Garnish with freshly chopped parsley right before serving to maintain its vibrant color and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
