Simple Sweet Potato Quinoa Bowls

Simple Sweet Potato Quinoa Bowls / loveandlemons.com

This is what I make for dinner most often when no one is looking. It’s my go-to meal when I’m not working on new recipes, when I’m tired after a long day, and when I’ve definitely had too much take-out pho for one week. It’s not a 30 minute meal because roasting a sweet potato takes at least that long, but the rest is so darn simple. Plus, nothing actually calms me more than the wafting aromas of a sweet potato being roasted in my kitchen.

Simple Sweet Potato Quinoa Bowls / loveandlemons.com Simple Sweet Potato Quinoa Bowls / loveandlemons.com

There’s no fancy sauce here. You won’t even dirty an extra bowl to mix together a separate dressing. Simply toss the roasted sweet potatoes with quinoa, a bit of feta cheese, and whatever greens, herbs & nuts you might have around. (Although I did have these gorgeous Farmhouse lettuces on this particular day).

This combo is so simple, but it’s quite honestly, my favorite. Sweet potatoes & feta cheese are a match made in heaven, if you didn’t know already. Dress it simply with a drizzle of olive oil, squeezes of lemon, and a few generous pinches of salt and pepper. Serve it in bowls and get cozy!

Or skip the bowls and serve it on a platter – this would be an easy, delicious side dish for your Thanksgiving table.

Simple Sweet Potato Quinoa Bowls / loveandlemons.com

5.0 from 6 reviews
Simple Sweet Potato Quinoa Bowls
 
Serves: serves 2-3
Ingredients
  • 1 medium sweet potato, cubed*
  • extra-virgin olive oil, for drizzling
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 cup cooked quinoa
  • 2 scallions, finely chopped
  • ¼ cup thinly sliced red cabbage
  • ⅓ cup crumbled feta cheese
  • ¼ cup almonds, toasted and chopped
  • 2 cups baby salad greens
  • juice of ½ lemon, more to taste
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
  2. Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Toss and serve in bowls.
Notes
notes:
*If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.

vegan option:
skip the feta and add a scoop of pesto or sun cheese (from this recipe) on top.

 


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27 comments

  1. Bella from xoxobella.com on said:

    That looks so good I love quinoa bowls adding sweet potato would make them even better

    http://xoxobella.com

  2. Allyson from consideringtheradish.wordpress.com on said:

    This looks lovely and clean and simple- perfect for the week before Thanksgiving.

  3. I love one bowl dinners. What a wonderful idea to use feta with sweet potato. I am off to the store to pick some up and try!

  4. Kelley from vegetarianpdx.com on said:

    Feta does sound really good. I’ve been on a sweet potato kick, so I’ll need to pick some up soon. We eat a lot of grains with roasted veg around here too.

  5. I also use black beans and onions in mine. Spinach is good too. I also love Quinoa bowls. I have just started to like Sweet Potatoes after all these years.

  6. This is the sort of bowl I most often crave too. I especially like the addition of red cabbage and scallions in your bowl.

  7. Margaret on said:

    This sounds amazing; definitely trying.

  8. Randy from fronteracooking.com on said:

    Hi there! I enjoy one bowl meal! This recipe sounds good and I would like to have a try on it soon! Moreover, this recipe looks simple and easy to prepare and cook. Thanks for sharing this great thing!

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  10. Taylor on said:

    So I just finished making the recipe! Just a random question: do you serve it hot of cold?

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  13. SunflowerCafe on said:

    I make quinoa bowl with raw pumpkin seeds, cilantro, green onions, tomatoes and a lime/olive oil vinaigrette, add roasted maple sweet potato chunks, feta and 1/2 avocado….best meal ever! Satisfying and filling, not to mention easy 👍

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  15. Gretchen on said:

    Do you use canned chick peas? I have never cooked raw chick peas

    • Yes, I usually use canned (they take so long to cook otherwise 🙂

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  20. Clodagh Hayes on said:

    Yum! Delicious and so simple. I just made a bucket load of this recipe to feed my husband and me for the next day or so. I had no red cabbage so instead I used a red onion, chopped and left in cold water for about 10 minutes to crisp up. I also added some fresh ginger and a red chilli. I roasted the sweet potato with ground cumin and a few slices of fresh garlic. I didn’t have almonds so I threw in some pine nuts instead. I can see this is going to be one of our “go-to” recipes. I love that it gives me a good base idea and it’s easy to play around with extra ingredients.
    thanks

  21. Joanna from stylestandpoint.com on said:

    Thank you for sharing this, it’s just what I need right now! I don’t have much time for cooking and to be honest, I’m not very good at it. I too often end up with takeaway pizza or ready-made, frozen meals. I started looking for healthy recipes that would also be easy and not very time-consuming and I stumbled upon your blog. I’ve started pinning already, thank you!

  22. Grace on said:

    This recipe is awesome.

  23. Edwina from theequippedcook.com on said:

    This quinoa bowl looks so good. I like the simplicity of it. I can’t wait to try it. I will be interested to see how much flavor it has. I like the idea of the lemon juice in it.

  24. Kristina on said:

    I loved this. A few changes I made: I used arugala instead of the greens. It adds so much flavor. I used extra scallions which was a good idea since the dish does need a little extra seasoning. I also used cinnamon and cumin on my potatoes which was necessary to add flavor. And I didn’t do this but I think it would be delicious to cook the sweet potatoes in coconut oil rather than OO. Lastly, we don’t like Feta so I used parmesan and it worked well. Thanks for this delicious and fresh recipe! The combinations of the ingredients made it delicious!

    • Hi Kristina, I’m so glad you enjoyed customizing these!

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