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.

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.
Substitutions
Instructions
Prep Tips
First, start the quinoa.
Rinse the quinoa really well under cold water. Skipping this step can lead to bitter tasting quinoa.
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.
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.
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.
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.
To assemble the bowl, add about 2 cups of greens and then 1 cup of roasted sweet potato.
Add 1/2 cup of cooked quinoa.
Drizzle with the peanut sauce and serve.
Serving Tip
You can serve this bowl with hot or cold sweet potato and quinoa.
Tips for making sweet potato quinoa bowls
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.
FAQ
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.
Sweet Potato Quinoa Bowl
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
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.
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