This Sweet Potato Quinoa Bowl is hearty, colorful, and weeknight-easy: roasted sweet potatoes, mushrooms, and red bell pepper tossed with warm spices, fluffy quinoa, and a cool lemon-yogurt-avocado sauce. Simple ingredients, great texture, and lots of flavor.
You may also like our one-pot Mexican quinoa or southwest quinoa salad!
Ingredients
Here’s what you need to make this easy recipe:
- Quinoa: quinoa (I used white, but you can also use tricolor quinoa), water (or vegetable/chicken broth), and salt for a fluffy, protein-rich base.
- Roasted veggies: sweet potatoes, cremini mushrooms, and red bell pepper. Cauliflower or chickpeas would also work well. You could also add a can of drained black beans.
- Spice blend: olive oil, chili powder (this is a spice mix, not pure chili), garlic powder, onion powder, oregano, paprika, coriander, and a hint of cinnamon.
- Refreshing avocado sauce: yogurt, avocado, lemon juice, a pinch of coriander, water to thin, and salt.
Instead of quinoa, you could serve the vegetables with Lemon Rice, Garlic Butter Rice, Cilantro Lime Rice, or Parmesan Cauliflower Rice.
How to make it step-by-step
Cook quinoa: Rinse quinoa on a sieve, drain well. Add quinoa, water, and salt to a small pot. Stir well, cover the pot, and bring to a boil. Reduce the heat to low, and simmer for 15-17 minutes or until water is absorbed and quinoa has sprouted. Take the pot off the heat, open it to release steam, then cover again, and leave to rest for 10 minutes. Fluff the quinoa with a fork. Leave to cool.
(1 cup (185g) quinoa, 1 3/4 cups water, 1/2 teaspoon fine sea salt)
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Bake sweet potatoes, bell pepper, and mushrooms: Preheat the oven to 400°F (200°C).
Peel the sweet potatoes. Cut sweet potatoes and bell pepper into 1-inch (2.5cm) cubes. Cut mushrooms in half if very small, in quarters (if medium in size), or into 6 parts when larger. Toss these ingredients with olive oil and spices on a very large baking sheet. Season with salt and pepper to taste.
(1 ½ pounds (675g) sweet potatoes, 7 ounces (200g) cremini mushrooms, 1 large red bell pepper, ¼ cup olive oil, ½ tablespoon chili powder (spice mix – not ground chili), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon paprika, ½ teaspoon cinnamon, ¼ teaspoon ground coriander)
Bake for 20-25 minutes or until sweet potatoes are soft and browned.
Make the sauce: blend all the ingredients in a food processor until smooth, season with salt and pepper.
(1 cup (240g) yogurt, ½ avocado, 1 tablespoon lemon juice, 1 tablespoon water, 1/8 teaspoon ground coriander, Salt, to taste)
Serve quinoa with sweet potatoes and sauce.
Enjoy!
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Sweet Potato Quinoa Bowl
składniki
for the quinoa:
- 1 cup (185g) quinoa
- 1 3/4 cups water
- 1/2 teaspoon fine sea salt
for the sauce:
- 1 cup (240g) yogurt
- ½ avocado
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/8 teaspoon ground coriander
- Salt to taste
Other ingredients:
- 1 ½ pounds (675g) sweet potatoes
- 7 ounces (200g) cremini mushrooms
- 1 large red bell pepper
- ¼ cup olive oil
- ½ tablespoon chili powder spice mix not ground chili
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon ground coriander
- Salt and pepper to taste
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wykonanie
- Cook quinoa: rinse quinoa on a sieve, drain well. Add quinoa, water, and salt to a small pot. Stir well, cover the pot, and bring to a boil. Reduce the heat to low, and simmer for 15-17 minutes or until water is absorbed and quinoa has sprouted. Take the pot off the heat, open it to release steam, then cover again, and leave to rest for 10 minutes. Fluff the quinoa with a fork. Leave to cool.1 cup (185g) quinoa, 1 3/4 cups water, 1/2 teaspoon fine sea salt
- Bake sweet potatoes, bell pepper, and mushrooms: Preheat the oven to 400°F (200°C).
- Peel the sweet potatoes. Cut sweet potatoes and bell pepper into 1-inch (2.5cm) cubes. Cut mushrooms in half if very small, in quarters (if medium in size) or into 6 parts when larger. Toss these ingredients with olive oil and spices on a very large baking sheet. Season with salt and pepper to taste.1 ½ pounds (675g) sweet potatoes, 7 ounces (200g) cremini mushrooms, 1 large red bell pepper, ¼ cup olive oil, ½ tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon paprika, ½ teaspoon cinnamon, ¼ teaspoon ground coriander
- Bake for 20-25 minutes or until sweet potatoes are soft and browned.
- Make the sauce: blend all the ingredients in a food processor until smooth, season with salt and pepper.1 cup (240g) yogurt, ½ avocado, 1 tablespoon lemon juice, 1 tablespoon water, 1/8 teaspoon ground coriander
- Serve quinoa with sweet potatoes and sauce. Enjoy!
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