In my house, roasting sweet potatoes is one of the first criteria for celebrating the fall season. The warm, slightly sweet flavor is quintessential in our house during the fall. Plus, roasted sweet potatoes can be used in so many ways.
HOW I LIKE TO ROAST SWEET POTATOES
We roast cubed sweet potatoes in a bit of oil and salt ahead of time to toss in salads, frittatas, tacos and, of course, grain bowls like this one.
Sweet potatoes pair well with many kinds of flavors from spicy chipotle to this combination, which 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 into a warm, savory way.
HOW TO MAKE A GRAIN BOWL
For this bowl, I like to use quinoa because it’s higher in protein, but you could easily swap out the quinoa for bulgur or rice.
The avocado adds a nice creamy texture while the hummus brings everything together. I eat almost every grain bowl with a dollop of hummus. It adds protein and helps keep the quinoa in place while trying to take a bite!
HOW TO AVOID BITTER QUINOA
Quinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate that unwanted taste in your mouth!
MORE FAVORITE GRAIN BOWLS!
Roasted Sweet Potato Quinoa Bowls Recipe
PrintQuinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate 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 would rather measure.
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
Method
1 Roast 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 the sea salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chili powder, and oregano. Sprinkle the spices over the sweet potatoes and toss until they are well coated.
Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 25 to 30 minutes. Remove from the oven and set aside.
2 Cook the quinoa: While the sweet potatoes are cooking, rinse the quinoa and place in a pot with the water and vegetable broth. Bring to a boil, cover, simmer, and cook for about 15 minutes, until nearly all the water is absorbed. Remove from heat and let the quinoa rest for 10 minutes.
3 Assemble the bowls: Divide the quinoa into four bowls. Top with the sweet potatoes, a dollop of hummus, and a quarter of the avocado. Sprinkle with fresh parsley before serving.
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Erin Alderson is a photographer/videographer living in Sacramento, CA. She currently runs Grove Haus Studio, focusing on capturing the stories behind food/farms through visual media and recipes. Erin can also be found sharing fresh, vegetarian recipes on her site, Naturally Ella.
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Waow… this was just delicious and so easy to make!
So colorful and tasty!
Thanks a lot!
Isa
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I haven’t made this recipe yet. It does look very good. I was wondering if you have the nutritional information for this recipe and the other recipes that you have?
Just checking back into say this recipe IS Great! The roasted sweet potatoes knock it out of the park!!!
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I was skeptical about serving this as a complete dinner for my meat-loving family and was very surprised at how delicious and filling it was. The spice blend on the sweet potatoes was perfect with the hummus.
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This sounds so tasty! I love sweet potatoes and have wanted to try quinoa for a while but I admit it kinda scares me. It’s on my to-try list and now that I have a recipe to test it with, I will need to move it up on the list :) Also, I love your photos. I struggle to get my whites to look that white but yours turned out gorgeous.
:) Megan