Fresh, vibrant, nutritious, and incredibly easy to make. This quinoa bowl with sweet potato is perfect for meal prepping and guilt-free lunching.
When it comes to lunch time, I have a tendency to grab or whip up whatever is easiest, and this usually isn’t the healthiest option. Meal prep has saved me time and has made it easier to eat healthfully. Where I would normally be inclined to dig into a fatty, meaty, and/or cheesy lunch, this quinoa bowl with sweet potato fills me up, tastes great, and gives me an excuse to have a treat later on.
By the way, have you seen how vibrant and beautiful this dish is? All of the veggies come together to make a delicious rainbow. This recipe is also vegan, full of nutrients, and can be adapted easily to suit whatever you have on hand if you aren’t in the mood to drive to the store.
Why You Will Love This Quinoa Bowl Recipe
- A super healthy option for a 1-bowl meal.
- You will love the combination of the soft, roasted sweet potato, the crunchy purple cabbage, and citrusy flavor.
- Easy to adapt to the ingredients you have on hand.
- Great option for meal prep and making ahead of time.
Ingredients
Take a quick trip to the produce aisle to nab the majority of these ingredients.
- 1 medium sweet potato
- 1 cup quinoa, cooked
- ½ lb broccoli, roasted
- ½ cup purple cabbage, shaved
- 1 small head cos lettuce
- 1 tbsp olive oil
- salt and pepper
- ½ lemon, juiced
- 2 tbsp pumpkin seeds, toasted
How to Make a Quinoa Bowl with Sweet Potato – The Steps
Step 1: Heat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: Peel and dice the sweet potato into 1 cm cubes, then toss in olive oil, salt, and pepper and roast for 15 minutes.
Step 3: Place all of the ingredients into a serving bowl, drizzle with the olive oil and lemon juice, and a little salt and pepper, and serve.
Variations
This quinoa bowl with sweet potato is a hodge-podge of fresh and tasty ingredients, so why not try other combinations?
- Mediterranean quinoa bowl: Pack in some Mediterranean flavors with cherry tomatoes, cucumber, red onion, olives, feta cheese, and of course, quinoa. A drizzle of olive oil and lemon juice is all you need to tie it together.
- Protein-packed quinoa bowl: This is a great way to get in all of your protein in one dish. Load up on hard-boiled eggs, vegetables like broccoli or spinach, avocado, and your favorite protein. I like grilled chicken but you could also use tofu, fish, or beef.
- Autumn quinoa bowl: Combine all of the flavors of fall with this dish. Add roasted butternut squash, Brussels sprouts, cranberries, and toasted pecans to your bowl with your quinoa. I like to top it with goat cheese or feta and then drizzle over a little balsamic vinegar.
- Asian-inspired quinoa bowl: Make a stir fry, and then add some quinoa! I like using bok choy, snap peas, mushrooms, edamame, green onions, and a protein like shrimp or tofu. A little soy sauce and you’re in heaven.
Tips and Tricks
- Always rinse your quinoa before cooking it, or you’ll be left with a bitter taste.
- I cook my quinoa in water with a ratio of 1 cup quinoa to 1 3/4 cup water.
- To roast your pumpkin seeds quickly, you can place them on the tray with your sweet potatoes in the last couple minutes of cooking time.
- If you have a little more time to spare, double or triple up your ingredients. You can prep several lunches in advance and store them in the fridge.
FAQs
Absolutely, I love to make this dish in advance and have it for a packed lunch. You can double up the ingredients and make plenty for the days ahead.
Absolutely! Just use whatever ingredients you have on hand. I love to add beans or chickpeas, use baby spinach instead of lettuce, almonds are a great substitute for the pumpkin seeds, and add tomato or cucumber.
If you aren’t a fan of quinoa or would rather use what you already have in your pantry, you could use wholegrain rice, couscous, or amaranth instead.
How to Store a Quinoa Bowl with Sweet Potato
Like I said above, this is a great dish to make ahead of time. To store your leftovers, first let all of your ingredients cool down. Then, assemble your quinoa bowls into individual servings and seal them in an airtight container. You can keep your quinoa bowl in the refrigerator and eat it within 3-4 days. Avoid freezing this dish, as the fresh produce and the quinoa’s texture may become mushy when defrosting.
Quinoa bowl (with Sweet Potato)
Ingredients
- 1 medium sweet potato
- 1 cup quinoa cooked
- ½ lb broccoli roasted
- ½ cup purple cabbage shaved
- 1 small head cos lettuce
- 1 tbsp olive oil
- salt and pepper
- ½ lemon juiced
- 2 tbsp pumpkin seeds toasted
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Peel and dice the sweet potato into 1 cm cubes, then toss in olive oil, salt, and pepper and roast for 15 minutes.
- Place all of the ingredients into a serving bowl, drizzle with the olive oil and lemon juice, and a little salt and pepper, and serve.
Nutrition
