We love roasted sweet potatoes, especially in seed bowls like this one! Pair it with quinoa and top it with avocado for a quick, one-bowl vegetarian meal.
In my house, roasting sweet potatoes is one of the first things to do to celebrate the fall season. The warm, slightly sweet taste is the quintessence in our house in autumn. Plus, roasted sweet potatoes can be used in so many ways.
My favorite way to roast sweet potatoes
We pre-roast diced sweet potatoes in a little oil and salt for tossing in salads, frittatas, tacos, and of course, grain bowls like these.
Sweet potatoes pair well with many types of flavors, from spicy chipotle to this combo that includes cinnamon, allspice, and cloves inspired by shawarma recipes. What I love about this blend is that it takes what we often think of as baking spices and uses them in a warm, hearty way.
How to make a grain bowl
I like to use quinoa for this bowl because it’s higher in protein, but you could easily substitute bulgur or rice for the quinoa.
The avocado adds a nice creamy texture while the hummus brings it all together. I eat almost every grain bowl with a dollop of hummus. It adds protein and helps keep the quinoa in place while you’re trying to take a bite!
How to avoid bitter quinoa
Quinoa can have an unpleasant, bitter taste. Be sure to rinse the quinoa in a colander before cooking to get rid of that unwanted taste in your mouth!
- Mediterranean chickpea shells with tahini sauce
- Grilled Shrimp Taco Bowl
- Black Bean Burrito Bowl
- Pressure Cooker Chipotle Chicken and Rice Bowls
- Black rice bowls with tofu and vegetables
Roasted Sweet Potato Quinoa Bowls
Quinoa can have an unpleasant, bitter taste. Be sure to rinse the quinoa in a colander before cooking to get rid of that unwanted taste in your mouth!
Also, I use “pinches” for some of the spices used in this recipe, but pinches work just as well as 1/8 teaspoon if you prefer to measure.
ingredients
- For the sweet potatoes:
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1 pound sweet potatoes, peeled and cut into 1/4-inch cubes (about 1 large sweet potato)
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2 tablespoons olive oil
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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1/2 teaspoon allspice
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1/2 teaspoon turmeric
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1/2 teaspoon garlic powder
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1/4 teaspoon ground ginger
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Pinches of ground cloves, cinnamon, chilli powder and oregano
- For the quinoa:
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1 cup quinoa (uncooked)
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1 cup of water
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1 cup vegetable broth
- To serve:
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1 large avocado, sliced
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1/2 cup hummus
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1/4 cup loosely packed flat-leaf parsley, chopped
method
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Fry the sweet potatoes:
Preheat oven to 400 ̊F. Place the sweet potatoes on a rimmed baking sheet and toss with the olive oil.
In a small bowl or ramekin, combine sea salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chilli powder, and oregano. Sprinkle the spices over the sweet potatoes and toss until well coated.
Spread in one layer and roast until sweet potatoes are tender and beginning to brown, 25 to 30 minutes. Remove from the oven and set aside.
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Cook quinoa:
While the sweet potatoes are cooking, rinse the quinoa and place in a saucepan with the water and vegetable broth. Bring to a boil, cover, simmer and cook until almost all of the water is absorbed, about 15 minutes. Remove from the heat and let the quinoa rest for 10 minutes.
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Assemble bowls:
Divide the quinoa among four bowls. Top with the sweet potatoes, a dollop of hummus, and a quarter of the avocado. Sprinkle with fresh parsley before serving.
