Sweet Potato Quinoa Bowl Recipe

Sweet Potato Quinoa Bowl

Days in the office can feel really long and hard, so finding on the go healthy meals is really important to me. After a long, hard day I’m usually left feeling pretty drained, so I rely on my lunches to keep me going through the day.  This sweet potato quinoa power bowl is the perfect energy boost for the day, jam-packed with protein, veggies, and the quinoa is the perfect grain to keep you filled up for the entire day. 

Quinoa bowl

Sweet Potato Quinoa Bowl

Prep Time: 15-20 min

Ingredients

Bowl:

1 and ½ cups of Water 

1 cup Quinoa

4 tbsp Oil

Salt and Pepper

1 medium sweet potato, cubed

1 avocado

1 cup Canned Corn

1 cup baby tomatoes

1 cup spinach

1 cup canned chickpeas 

Dressing:

4 tbsp red wine vinegar

1 and 1/2 tbsp Dijon mustard

1/2 tsp dried oregano

2 clove garlic, minced

1/2 cup olive oil

4 tbsp Lemon Juice

½ tsp Garlic Powder

¼ tsp Onion Powder

½ tsp Salt

¼ tsp Pepper

Sweet Potato Quinoa Bowl

Directions

Preheat oven to 425 degrees. Peel the sweet potatoes and cut them into large cubes. Prepare a baking pan and season the potato with olive oil to cover the sweet potato, salt and pepper. Bake the sweet potato for 10-20 minuets until they are a golden-brown color, and the soft desired consistency.  

Meanwhile, add water to a medium pot and bring it to a boil. Add olive oil and salt to water and then stir in the quinoa once the water has reached a steady boil. Cover the pot and bring the stove to a simmer, for about 5 minuets. Once the water has evaporated, fluff the quinoa with a fork and let sit. 

While the quinoa is cooking, cut the avocado into cubes and chop the baby tomatoes in half. Remove the stems off the spinach and coarsely chop them to desired size. 

Vinaigrette

In the meantime, combine the red wine vinegar, Dijon mustard, dried oregano, garlic, salt, pepper, garlic powder, and onion powder together in a small bowl. Slowly add in 4 tbsp of olive oil into the vinegar mixture while whisking briskly. Add in the lemon juice. Store the dressing until you are ready to eat. 

To plate – Start off with quinoa at the bottom of the bowl. Top it with the sweet potato, avocado, spinach, canned corn, chickpeas and the baby tomatoes. Toss the salad with desired amount of dressing and enjoy immediately.

Check out some of my other recipes here.