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Sweet Potato Quinoa Bowls

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Make our simple one-sheet sweet potato quinoa bowls with maple tahini sauce. This fall vegan meal is perfect for meal prep or a lazy weeknight dinner.

a sweet potato quinoa bowl with a fork

I really can’t get behind most quinoa dishes

There is something super boring about quinoa, in my opinion. I love it as an accessory for salad, but if it’s the main star of the meal, I’m usually anti. I prefer rice, couscous, literally anything but quinoa. So with that, I challenged myself to come up with a quinoa-centered meal that I actually liked and came up with these delicious sweet potato quinoa bowls.

With simple ingredients like sweet potato, brussels sprouts, mushrooms, and dried cranberries, you really can’t go wrong. These quinoa bowls also include a simple maple tahini dressing and orange zest which makes this a perfect fall meal.

I need quinoa inspo!

Now that I’ve successfully made ONE quinoa-centered dish I consider delicious, I’m looking for more ideas. If you have a favorite quinoa meal that’s not ultra boring, let me know in the comments below. I’ll try anything once!

One sheet, one serving

Sweet potato quinoa bowls are a 1 serving meal. If you are making this for meal prep or for your family, simply multiply the recipe by the number of servings you need it for and chop accordingly. 

Additionally, all you’ll need to cook the veggies for sweet potato quinoa bowls is a single sheet pan and a little bit of extra virgin olive oil. It’s very rare that I say this, but if you’re an oil-free vegan, you can toss your veggies in a little bit of water or vegetable broth before roasting as opposed to oil here. Just make sure you use parchment paper so the veggies don’t stick to the baking sheet.

What ingredients do you need to make sweet potato quinoa bowls?

I love how simple the ingredients list is for sweet potato quinoa bowls. For this recipe, you’ll need some quinoa – color doesn’t really matter. I used tri-color quinoa but I’m pretty sure it was also mixed with a little bit of leftover white. My own proprietary blend! Ha. Just kidding. Seriously though. Any kind of quinoa will do.

Next, you’ll need some veggies. Sweet potatoes are an obvious one based on the title of this recipe, but you can always sub it out for butternut squash, acorn squash, red potatoes, or fresh pumpkin.

And for the other two veggies, you’ll need mushrooms and brussels sprouts. This recipe is super flexible so if you have other things you’d like to throw in, feel free to roast them too. I think onions, chickpeas, kale or spinach (though maybe you should blanch these instead of roasting), broccoli, cauliflower, or carrots.

Lastly, you’ll need some dried cranberries and orange zest for the ultimate fall experience, plus tahini, water, and maple syrup to make a sauce for drizzling. Oh yeah, and salt and pepper to tie it all together.

How do you make sweet potato quinoa bowls?

To make sweet potato quinoa bowls, you’ll need a cutting board, a knife, a potato peeler, a baking sheet lined with parchment paper, a zester, a small whisk, a medium-sized pot, and a small bowl. 

a sheet pan lined with parchment paper filled with mushrooms, sweet potatoes, and brussels sprouts

Start off by preheating your oven to 425 degrees. While the oven heats, peel your sweet potato and cut into 1 inch pieces, and destem the Brussels sprouts and halve them. Next, slice your mushrooms and spread the three veggies across a baking sheet. Coat very lightly with olive oil spray and roast for about 25 minutes.

While your veggies roast, cook the quinoa according to package directions on the stove. Meanwhile, whisk together the tahini, water, and maple syrup to make your dressing. You may have to heat the tahini a little in the microwave to get it to loosen up. Next, zest an orange until you have about ¾ tablespoons of zest and set aside. 

After your quinoa is cooked and vegetables are roasted – break out a bowl and add the quinoa to the bottom, and the roasted vegetables on top and the dried cranberries. Garnish your sweet potato quinoa bowl with orange zest, maple tahini, and salt and pepper. 

Change it up

The best thing about sweet potato quinoa bowls is that they’re super versatile. Here are some substitution ideas!

Add some broth: If you try this recipe and still think quinoa is boring (I’m willing to bet on the side that you’ll actually dig it though!), try cooking the quinoa in vegetable broth. It will add more flavor to the quinoa and might make it more exciting. If you need a broth reco, my favorite is this one by Edward & Sons.

Try adding mock meat: Seitan is an excellent source of protein and would taste great in sweet potato quinoa bowls. Try adding a serving of spicy seitan sausages, or chicken seitan pieces to the recipe. Alternatively, if you’re buying mock meat, I think any of the Tofurky sausages or Field Roast sausages would work just fine.

Add some nuts or seeds: Sweet potato quinoa bowls could be awesome with some nuts or seeds. Consider adding chopped pistachios, cashews, sunflower seeds, or pepitas to your bowl for extra fat and protein.

sweet potato quinoa bowl with a fork and a small bowl of dried cranberries off to the side

Use different vegetables: Hey we’re not picky. If you don’t vibe with mushrooms, use broccoli. If you hate sweet potatoes, use regular potatoes. Add some onions, cauliflower, or butternut squash. Follow your heart.

Try a different grain: Quinoa is a big part of this meal, but if you can’t find it or want to use another grain, try a wild rice blend, some farro, or orzo instead. 

Pair sweet potato quinoa bowls with

If you’re looking for a delicious side to serve with this recipe, I have a few ideas! Consider serving this with:

Recipe jam

In this segment, I suggest a song for you to listen to while you make sweet potato quinoa bowls! You can even stream it right here in your browser. Today’s recipe jam is Hunger for a Way Out by Sweeping Promises.  

If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!

a sweet potato quinoa bowl with a fork
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Sweet Potato Quinoa Bowls

Make our simple one-sheet sweet potato quinoa bowls with maple tahini sauce. This fall vegan meal is perfect for meal prep or a lazy weeknight dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: fall harvest bowl, fall harvest quinoa bowl, harvest bowl, harvest quinoa bowl, quinoa, quinoa bowl, sweet potato, sweet potato quinoa, sweet potato quinoa bowl
Servings: 1
Calories: 396kcal

Ingredients

Instructions

  • Preheat oven to 425 degrees. While the oven heats, peel the potato and cut into 1-inch pieces. Destem the Brussels sprouts and cut in half and slice the mushrooms.
  • Add vegetables to sheet pan lined with parchment paper, very lightly coat with olive oil spray, spread the vegetables out evenly, and bake for 25 minutes or until the vegetables are cooked. You may find that the mushrooms and Brussels cook faster than the sweet potatoes. It's ok to remove these if they're cooked and let the sweet potatoes roast for a little while longer.
  • Meanwhile, cook the quinoa via stovetop following package instructions. Zest the orange and set aside. Whisk together tahini, water, and maple syrup and set aside. (Note: If the tahini is too cold it won't mix very well. I had to nuke mine in the microwave for a few seconds to warm it up.)
  • In a bowl for serving, add cooked quinoa on the bottom. On top add roasted sweet potatoes, Brussels sprouts, and mushrooms in respective sections. In another section, add dried cranberries. Sprinkle with orange zest, drizzle with tahini, and season with salt and pepper to taste.

Notes

Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Nutrition Facts
Sweet Potato Quinoa Bowls
Amount Per Serving (404 g)
Calories 396 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg0%
Sodium 112mg5%
Potassium 1150mg33%
Carbohydrates 78g26%
Fiber 12g50%
Sugar 27g30%
Protein 12g24%
Vitamin A 19583IU392%
Vitamin C 77mg93%
Calcium 138mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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