Sweet Potato Quinoa Bowl
A wholesome and satisfying bowl with roasted sweet potato, fluffy protein-packed quinoa, fresh leafy greens, and a spicy peanut sauce.
Serving Size 1
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 perform a 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.
