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.
bowl for serving
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.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 404g | Calories: 396kcal | Carbohydrates: 78g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 112mg | Potassium: 1150mg | Fiber: 12g | Sugar: 27g | Vitamin A: 19583IU | Vitamin C: 77mg | Calcium: 138mg | Iron: 4mg