Sweet Potato Quinoa Bowls
 
Prep time
Cook time
Total time
 
Fall veggies roasted all together and served over perfectly seasoned quinoa, a sprinkle of feta, and the most delicious white balsamic dressing.
Author:
Recipe type: Dinner/Vegetarian
Serves: 6
Ingredients
  • 1 large sweet potato, washed and cubed into ½-inch cubes (I don't peel mine.)
  • 1 medium zucchini, quartered and sliced ¼-inch thick (about 2 cups of zucchini)
  • 1 large red onion, diced into ½-inch pieces
  • 4 ears of fresh sweet corn, cut off the cob
  • 2-3 tbsp olive oil
  • 1 tsp coarse sea salt
  • ¼ tsp fresh cracked pepper
  • For the Quinoa:
  • ¼-1/2 cup yellow onion, diced small
  • 2 cloves garlic, crushed or finely chopped
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 3 cups chicken stock or 3 cups water + 3 tsp chicken bouillon
  • 1½ cups quinoa
  • For the Dressing:
  • ½ cup light olive oil, avocado oil, or canola oil (Extra virgin olive oil is a little strong in this dressing.)
  • ¼ cup white balsamic vinegar
  • 1 tbsp honey or real maple syrup, if you have it
  • 1 tsp grainy mustard or honey mustard
  • ½ tsp salt
  • ⅛ tsp fresh ground black pepper (a few grinds)
  • Serve with:
  • Canned chickpeas that have been drained and rinsed
  • Feta cheese crumbles
  • Spinach or arugula
  • Hard-boiled eggs, sliced in half
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.
  2. Put each type of veggie on ¼ of the baking sheet (See step-by-step photos). You could mix them all together, but it's kind of fun to be able to build the quinoa bowl with the separate items.
  3. Next, drizzle the 3 tbsp of olive oil on the veggies, sprinkle them with the coarse sea salt and the fresh ground black pepper, and carefully toss the veggies without mixing them into each other.
  4. Roast for 12 minutes, stir them, and roast for an additional 5-10 minutes or until it is as roast-y as you like it.
  5. While the veggies are roasting, prepare the Quinoa. In a 2-quart pot (that has a lid), saute the onion and garlic in the olive oil until the onions become translucent.
  6. Next, add the chicken stock (or water and bouillon) and bring to a boil.
  7. Once boiling add the lemon juice and quinoa. Stir it, turn the heat down to low, cover with the lid, and cook for 15 minutes.
  8. After 15 minutes remove from heat and fluff with a fork. Keep covered until ready to serve.
  9. FOR THE DRESSING:
  10. Add all the dressing ingredients to a small mixing bowl and whisk together until it becomes opaque. If you have a small blender, you could mix it that way as well, but whisking works just as well with less to clean up.
  11. Serve bowls by adding a scoop of quinoa on the bottom, and then add roasted veggies and other toppings of choice like chickpeas, feta cheese, spinach, or arugula. Then top it all off with a drizzle of the yummy dressing.
  12. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/sweet-potato-quinoa-bowls/