Craving a healthy, hearty meal loaded with bold flavors, appetizing colors, and superfoods that feed your soul? Grab your fork: These simple sweet-potato quinoa bowls, inspired by Love and Lemons, are exactly what you want.
Jampacked with delicious, nutritious ingredients, our simple sweet-potato quinoa bowls feature spicy roasted sweet potatoes, chickpeas, quinoa, red cabbage, feta, and toasted almonds—all tossed with baby salad greens and lightly dressed with fresh lemon juice and olive oil.
Best yet, once your sweet potato comes out of the oven, you can pull this wholesome bowl of comfort food together in just minutes.
ALSO TRY: Grilled vegetable salad with Vidalia onion dressing
When you dig into healthy recipes like this one, you fuel your body with nutritious and delicious ingredients. You easily can add superfoods to every one of your meals.
- Start with richly colored fruits and vegetables; in general, more color means more nutrients.
- Bolster your entrees and side dishes with beans, whole grains, and quinoa. These ingredients deliver a delicious dose of fiber, protein, and other phytonutrients.
- Add texture and healthy fats to your meals with nuts. Toasting them enhances their nutty flavor.
- Toss in uniquely flavored additions, such as crumbled feta, citrus zest, Kalamata olives, marinated artichoke hearts, and oil-packed sun-dried tomatoes to give your dishes even more tasty appeal.
>> Click here to jump straight to the recipe
Add cubed sweet potatoes to a bowl
While sweet potatoes contain high levels of potassium and fiber, they are also tasty and the perfect addition to this dish.
Mix sweet potatoes with seasoning
This recipe calls for a flavorful array of spices: ancho chili powder, cumin, salt, and black pepper. Don’t forget extra virgin olive oil to bind it all together and give an extra pop of flavor.
Combine ingredients in a large bowl
Chickpeas, quinoa, red cabbage, and salad greens all contribute nicely to this healthy yet filling bowl.
Add cooked sweet potatoes
After being roasted for 25-35 minutes, these sweet potatoes contain mouthwateringly delicious flavor.
Toss quinoa bowl with final ingredients
Olive oil, lemon juice, and a few pinches of salt and pepper are the perfect way to finish this dish.
A light and filling quinoa bowl great for lunch or dinner (or both)
You will love this meal from the first bite, so why not have it for dinner too?
The beautiful colors are so appetizing
What is your favorite ingredient?
Simple sweet-potato quinoa bowls
Yield 2–3 servings
Ingredients
- 1 medium sweet potato, cubed
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- Extra-virgin olive oil, for drizzling
- Sea salt
- Freshly ground black pepper
- 1/2 cup cooked chickpeas, drained and rinsed
- 1-1/2 cups cooked quinoa
- 4 scallions, finely chopped
- 1/2 cup thinly sliced red cabbage
- 1/3 cup crumbled feta cheese
- 1/2 cup almonds, toasted, chopped
- 2 cups baby salad greens
- Juice of 1/2 lemon (or more to taste)
Instructions
- Preheat oven to 400F.
- In baking dish, toss sweet potatoes with cumin, ancho chile pepper, salt and pepper. Drizzle with olive oil.
- Roast until sweet potatoes are golden brown, about 25 to 35 minutes.
- Line baking sheet with parchment paper.
- Place roasted sweet potatoes in large bowl.
- Add chickpeas, quinoa, scallions, cabbage, feta, almonds and salad greens.
- Drizzle with olive oil, lemon juice, and few generous pinches of salt and pepper. Toss salad.
- Taste and add more lemon juice and seasonings, if desired.
- Divide salad into bowls and serve.
Courses Sides
