Simple Sweet Potato Quinoa Bowls Recipe – Love and Lemons

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



Simple Sweet Potato Quinoa Bowls

  • 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
  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:
*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.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.