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Roasted Sweet Potato Quinoa Bowls
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious roasted sweet potato grain bowl topped with creamy avocado for a quick and satisfying vegetarian meal.
Ingredients:
  • For the sweet potatoes:
  • 1 pound sweet potatoes, peeled and cut into 1/4-inch cubes (roughly 1 large sweet potato)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • Pinches of ground cloves, cinnamon, chili powder, and oregano
  • For the quinoa:
  • 1 cup quinoa (uncooked)
  • 1 cup water
  • 1 cup vegetable broth
  • For serving:
  • 1 large avocado, sliced
  • 1/2 cup hummus
  • 1/4 cup loosely packed flat-leaf parsley, chopped
Instructions:
  • Make the flavorful spice mix: Preheat the oven to 400°F. Toss sweet potatoes with olive oil on a baking sheet. Combine sea salt, black pepper, allspice, turmeric, garlic powder, ginger, cloves, cinnamon, chili powder, and oregano in a bowl. Sprinkle the mix over the sweet potatoes, coat well, and roast until tender and golden, about 25-30 minutes. Set aside after roasting.
  • Prepare the quinoa: Rinse the quinoa, then combine it with water and vegetable broth in a pot. Bring to a boil, cover, simmer for 15 minutes until almost all liquid is absorbed. Remove from heat and let it rest for 10 minutes.
  • Prepare the bowls: evenly distribute quinoa among four bowls. Layer with sweet potatoes, a spoonful of hummus, and a quarter of an avocado. Finish with a sprinkle of fresh parsley before serving.

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