Sweet Potato & Quinoa Bowl
Easy
We love satisfying salads and this sweet potato & quinoa bowl with chickpeas, beetroot, tomato, feta, and more, makes a filling lunch or dinner. It’s packed with great flavours inspired by Mexican cooking and a variety of tasty ingredients! Delicious served warm, but is also perfect for meal prepping as it can be enjoyed cold. Recipe serves 4, but can be reduced or increased as needed.
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
2
Sweet Potato & Quinoa Bowl
Easy
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
2
Introduction
We love satisfying salads and this sweet potato & quinoa bowl with chickpeas, beetroot, tomato, feta, and more, makes a filling lunch or dinner. It’s packed with great flavours inspired by Mexican cooking and a variety of tasty ingredients! Delicious served warm, but is also perfect for meal
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Ingredients
- 1 large sweet potato, washed (peel if preferred)
- Olive oil
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp flaky salt
- 1 red onion, peeled
- 8-10 small cooked beetroots
- 185g dry quinoa
- 500ml vegetable or chicken stock
- 1x (400g) tin black beans, drained & rinsed
- To serve
- Large handful cherry tomatoes, washed
- ½ cucumber
- 1 avocado
- 100g feta cheese
- 4-6 tbsp pomegranate seeds
- Fresh coriander
- For the vinaigrette
- 2 tbsp olive oil
- 2 tbsp lime juice
- ½ tsp honey
- ¼ tsp Dijon mustard
- ½ tsp flaky salt
- ¼ tsp ground black pepper
Method
- 1. Pre-heat oven to 220°C / 200°C fan assisted and line a large baking dish or tray with parchment paper.
- 2. Cut the sweet potato into bite-size chunks and transfer chunks to a medium sized bowl. Drizzle with 1-2 tbsp olive oil and toss well to coat the sweet potato.
- 3. In a small bowl, mix together the oregano with the spices and salt then sprinkle this over the sweet potato and toss to coat.
- 4. Cut the onion into quarters then eighths then add to the baking tray. Drizzle lightly with olive oil and season with flaky salt.
- 5. Finally, cut the beetroots into halves and add to the baking tray, drizzle with a little bit of olive oil and season with salt.
- 6. Place tray in the oven and roast for 25 minutes, tossing each vegetable halfway through roasting.
- 7. While vegetables are roasting in the oven, prepare the quinoa. Place dry quinoa in a sieve and rinse well under cold water. Transfer rinsed quinoa to a medium sized pot and add the vegetable or chicken stock. Bring to a boil over medium high heat, then reduce heat to low so that the stock in simmering, cover the pot with a lid and cook until the liquid has been absorbed, stirring occasionally, for about 15 minutes.
- 8. Once cooked, add the drained black beans to the quinoa and mix through. Place lid back on the pot and leave to steam until ready to assemble the dish.
- 9. Prepare remaining ingredients by cutting cherry tomatoes in halves. Cut the cucumber in half lengthways then thickly slice each half. Slice the avocado.
- 10. For the vinaigrette, mix together the ingredients in a small bowl.
- 11. When ready to assemble, add the roasted onion to the quinoa and mix through.
- 12. Spoon quinoa mixture into serving bowls then top with roasted sweet potato and beetroot. Add tomato halves and cucumber slices, then add ¼ of the avocado to each bowl. Finally, crumble feta over the top and sprinkle with pomegranate seeds. Add roughly chopped coriander and dress with the vinaigrette.
