Sweet Potato Quinoa Bowls - Real Life Dinner

I’ve been looking forward to getting this Sweet Potato Quinoa Bowl recipe up on the blog for almost a year. It is the perfect fall dinner and a great way to use that sweet corn and zucchini that you might still have in your garden. I have a friend who loves sweet potatoes and is also mostly vegetarian. So when she was coming over for lunch, I threw this together with what I had on hand. It turned out amazing, and I knew I needed to get it up on the blog. Also, for ease in making this recipe, I added the instructions in the recipe card for How to Make the Best Quinoa.

The flavors of the roasted veggies are the perfect complement to the quinoa and chickpeas, but what really takes the meal over the top is the delicious White Balsamic Honey Mustard Dressing. You are going to love this simple recipe and find yourself enjoying it all year.

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Step-by-Step Photos for How to Make Sweet Potato Quinoa Bowls

Tips for How to Make Sweet Potato Quinoa Bowls

Start making the quinoa while the veggies are being roasted, so they both get done around the same time.
I don’t peel the sweet potato, but you can if you prefer.
Make sure to line the baking sheet with parchment paper or spray with cooking spray before you put the veggies on.
Put each type of veggie on 1/4 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.
When making the quinoa, you can use water and chicken bouillon in place of the chicken stock.
You can use a small blender to mix up the dressing, but mixing with a whisk works just as well.
For the dressing, use light olive oil, avocado oil, or canola oil. I do not recommend extra virgin olive oil because it is a little strong in this dressing.
Prepare the toppings while the veggies and quinoa are cooking.
Leftovers can be stored in the refrigerator or freezer.

Chef’s Tools:

Sweet Potato Quinoa Bowls

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Fall veggies roasted all together and served over perfectly seasoned quinoa, a sprinkle of feta, and the most delicious white balsamic dressing.

Author: Maria

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

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.
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.
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.
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.
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.
Next, add the chicken stock (or water and bouillon) and bring to a boil.
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.
After 15 minutes remove from heat and fluff with a fork. Keep covered until ready to serve.
FOR THE DRESSING:
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.
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.
Enjoy!