Sweet Potato Quinoa Bowls with Spicy Peanut Sauce

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These Sweet Potato Quinoa Bowls are satisfying and full of bold flavors from spiced roasted sweet potatoes and a spicy peanut sauce. Quinoa and mixed greens round out this plant-based bowl for a wholesome and delicious dinner or lunch. Great for meal-prep.

A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside.

This flavorful dinner bowl is one of my favorites, and once some easy hands-off prep is done, this bowl comes together in minutes. This means it’s perfect for meal-prepping.

In this sweet potato and quinoa bowl recipe, fluffy quinoa is made in a pressure cooker for a perfectly cooked protein-packed bowl option.

Did you know that quinoa is actually a seed, not a grain? Quinoa is a great option for vegan, vegetarian, and plant-based eaters because it’s the only plant-based protein that is a complete protein. This means it contains all 9 essential amino acids our bodies can’t make on their own. Fantastic!

To bring some flavor, sweet potato cubes are roasted with spices until lightly caramelized with a sweet and savory feel. Adding greens adds more nutrients, and the spicy peanut sauce brings everything together in a spicy, creamy savory drizzle.

Once the quinoa, sweet potato, and dressing are all prepped, it’s as simple as combining everything in a bowl. A great meat-free meal option for weeknight dinners.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

A bowl with quinoa, a bowl with greens, a cup of peanut sauce, and a large sweet potato on a white marble counter.
  • sweet potato: I like to roast a large sweet potato and keep the rest in the fridge for extra bowls.
  • quinoa: any variety is fine.
  • greens: I like a mix of greens and textures, so I use a spring mix.
  • the dressing: you’ll need peanut butter, soy sauce, rice vinegar, brown sugar, Sriracha, sesame oil, garlic powder, and ginger powder. This gives the sauce a nice blend of savory, spicy, sweet, salty, and tangy.

Substitutions

  • sweet potato: use any variety of potato you like. Cooking times will vary. Try mashed potatoes and have a potato bowl!
  • quinoa: Try rice, bulgur, couscous, or millet instead.
  • greens: Use your favorite greens like spinach, crispy romaine lettuce, or peppery arugula.
  • dressing: Use your favorite dressing for bowls. Try maple Dijon dressing, apple Dijon dressing, or chipotle lime sauce.
  • variations: add beans like chickpeas or black beans. Add nuts like chopped pecans or walnuts.
A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside.

Instructions

Prep Tips

  • Preheat oven to 400°F (200°C).
  • Appliance: I use the Instant Pot Duo Ultra.

First, start the quinoa.

Rinse the quinoa really well under cold water. Skipping this step can lead to bitter tasting quinoa.

Liquid is poured on top of quinoa into an Instant Pot.

Add the quinoa and broth or water to the Instant Pot. Set for 1 minute on High Pressure. Do a Natural Pressure Releasefor 5 minutes and then a Quick Pressure Release. Fluff quinoa with a fork.

Spices are sprinkled on potato cubes in a bowl.

To roast the sweet potato cut it into 1-inch cubes. Add the cubes to a large mixing bowl. Drizzle with the olive oil and sprinkle on the spices. Shake to coat.

To make quinoa on the stovetop instead, combine 1 cup of quinoa with 1 3/4 cups water or broth in a medium pot with a lid. Bring to a boil, turn the heat down, and simmer for 15 minutes or until cooked. Or follow package instructions if available.

Illustration of a yellow bowl.

Instant Pot Terms

Natural Pressure Release means to let the pressure cooker sit after cooking for the instructed amount of time without releasing the pressure. Quick Pressure Release means to switch the sealing knob from sealing to venting to release the pressure.

Potato cubes on a baking sheet.

Place the potatoes on a baking sheet and spread out in a single layer. Leave space between the potatoes so they caramelize properly instead of steaming. Bake for 45 minutes.

Sweet potato cubes are spilled out of a measuring cup into a bowl with greens in it.

To assemble the bowl, add about 2 cups of greens and then 1 cup of roasted sweet potato.

Quinoa spilled out of a measuring cup into a bowl with greens and sweet potato cubes in it.

Add 1/2 cup of cooked quinoa.

Peanut sauce is poured on top of a bowl with quinoa, sweet potato cubes, and greens in it.

Drizzle with the peanut sauce and serve.

Illustration of a yellow bowl.

Serving Tip

You can serve this bowl with hot or cold sweet potato and quinoa.

A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside.

Tips for making sweet potato quinoa bowls

  • Make sure to rinse the quinoa well to avoid a bitter taste.
  • Use your favorite spice mix on the sweet potatoes.
  • Try another dressing for a different flavor profile.
  • For meal-prepping, once made, the sweet potato, quinoa, and dressing can be stored in the fridge in separate containers. This makes it super easy to put this bowl together when needed. Make sure the sweet potato and quinoa have cooled completely before storing in the fridge.
  • Bringing this bowl on the go? Pack the sweet potato, quinoa, and greens together in a container with a lid. Make sure the sweet potato and quinoa have cooled completely after cooking. Pack the dressing separately and add just before eating. This keeps the greens as fresh and crisp as possible.

What to serve with sweet potato bowls

To add another protein source, try air fryer chicken katsu, lentil balls, or chickpea burgers with this bowl.

Storage

Store the completely cooled sweet potato and quinoa in air tight containers in the fridge for 3-4 days. The peanut sauce will keep in the fridge for up to a week in an airtight container.

A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside.

FAQ

Can you eat this bowl hot or cold?

You can eat this bowl either hot or cold by heating the sweet potato and quinoa in the microwave. The greens don’t need to be heated.

A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside.
5 from 1 vote

Sweet Potato Quinoa Bowl

Author: Jacqueline
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1
A wholesome and satisfying bowl with roasted sweet potato, fluffy protein-packed quinoa, fresh leafy greens, and a spicy peanut sauce.

Ingredients 

For the Bowl

  • 1/2 cup cooked quinoa
  • 1 cup roasted sweet potato
  • 2 tablespoons spicy peanut sauce
  • 2 cups spring mix

For the Quinoa

  • 1 cup uncooked quinoa
  • 1.5 cups broth - or water. Makes 3 cups.

For the Sweet Potatoes

  • 1 large sweet potato - cubed. Makes 3 cups.
  • 2 teaspoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • black pepper to taste

Spicy Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder

Instructions

For the Quinoa

  • Rinse the quinoa well.
  • Add the quinoa and broth to the Instant Pot.
  • Set the Instant Pot for 1 minute on high pressure.
  • Once cooking is done allow a 5-minute Natural Pressure Release and then Quick Pressure release . Fluff the quinoa with a fork and set it aside.

For the Sweet Potato

  • Preheat oven to 400°F (200°C).
  • Cut the sweet potato into 1-inch cubes and add to a large mixing bowl. Add the oil and spices and toss to coat.
  • Place the sweet potato cubes on a baking sheet.
  • Roast for 40 minutes or until fork tender.

For the Sauce

  • Add all ingredients to a mini blender or food processor and blend well to combine.
  • Add splashes or water as needed.

Assemble the bowl

  • Add the greens, sweet potatoes, and quinoa to a bowl.
  • Drizzle the sauce on top and serve.

Video

Notes

A very large sweet potato will make about 3 cups of cubed sweet potatoes, enough for three bowls.
1 cup of uncooked quinoa makes about 3 cups of cooked quinoa, enough for 6 bowls.
The sauce recipe makes 3/4 cups of sauce.
Store the sweet potato and quinoa in containers in the fridge for 3-4 days. 
Store the dressing in a container in the fridge for up to a week.

Nutrition Estimates

Calories: 330kcal | Carbohydrates: 58g | Protein: 11g | Fat: 7g | Sodium: 861mg | Potassium: 947mg | Fiber: 8g | Sugar: 9g | Vitamin A: 22037IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 3mg

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

A bowl with quinoa, sweet potato, and greens covered in peanut sauce with a jar of peanut sauce beside with text for Pinterest.

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