Looking for a nourishing dish that packs a punch of flavor and nutrients? This Vegan Roasted Sweet Potato and Quinoa Bowl is just what you need. It’s hearty, satisfying, and filled with vibrant ingredients that not only look beautiful but taste incredible. Perfect for meal prep or a quick weeknight dinner, this bowl will surely become a staple in your kitchen.
Imagine taking a bite of tender roasted sweet potatoes paired with fluffy quinoa, all drizzled with a zesty dressing. This bowl is a delightful combination of textures and flavors – sweet, savory, and a hint of earthiness from the quinoa. Plus, it’s customizable! Add your favorite veggies or a sprinkle of nuts to make it your own.
Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this Vegan Roasted Sweet Potato and Quinoa Bowl Recipe is both delicious and easy to prepare. You can whip it up in no time and enjoy a meal that’s as good for your taste buds as it is for your body.
Delicious Vegan Roasted Sweet Potato and Quinoa Bowl
This Vegan Roasted Sweet Potato and Quinoa Bowl is a wholesome dish that brings together the natural sweetness of roasted sweet potatoes and the nutty flavor of quinoa. It’s not only visually appealing but also packed with nutrients, making it a perfect choice for a healthy lunch or dinner.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- Avocado, sliced, for topping
- Fresh herbs for garnish (like cilantro or parsley)
- Lemon juice for dressing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
- Cook the Quinoa: While the sweet potatoes are roasting, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Assemble the Bowl: In each bowl, layer the cooked quinoa, roasted sweet potatoes, halved cherry tomatoes, and chopped spinach or kale. Top with sliced avocado and fresh herbs.
- Dress and Serve: Drizzle with lemon juice, season with more salt and pepper if needed, and enjoy your vibrant Vegan Roasted Sweet Potato and Quinoa Bowl!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g
