Fresh, vibrant, and incredibly easy to make, this Quinoa Bowl Recipe (With Sweet Potato) is perfect for meal prepping.
When it comes to lunchtime, I have a tendency to just eat whatever’s on hand. I want something quick but satisfying, and that often leads me down a path of convenience rather than quality. I’ve found, however, that having a few go-to recipes with ingredients readily available makes eating healthy much easier. This quinoa bowl with sweet potato has become one of those healthy lunch staples. It’s simple, it’s fresh, and it’s full of satisfying textures and flavors. And it takes minimal effort to put together.
The fluffy quinoa base is the perfect vessel for an assortment of mix-ins. The roasted sweet potato has a lightly sweet, caramelized flavor that pairs well with the nutty, earthy notes of the quinoa. Fresh lettuce, shaved cabbage, and toasted pumpkin seeds all add texture, so you get contrast between the soft sweet potato and the crunchy toppings.
As the final selling point, they say we eat with our eyes first, and this is a beautiful bowl. The vibrant purple, orange, and green veggies offer a rainbow of fresh flavors, signaling to the brain that you’re eating something truly good for you.
Variations on your quinoa bowl
If you want to switch up your quinoa bowl, there are plenty of variations you can try. This is a great way to keep your lunches interesting throughout the week. Here are some of my favorites:
- Mediterranean quinoa bowl: Add cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and of course, quinoa. A drizzle of olive oil and lemon juice is all you need to tie it together.
- Protein-packed quinoa bowl: This is a great way to get in all of your protein in one dish. Load up on hard-boiled eggs, vegetables like broccoli or spinach, avocado, and your favorite protein. I like grilled chicken, but you could also use tofu, salmon, shrimp, or beef.
- Autumn quinoa bowl: Add roasted butternut squash, Brussels sprouts, cranberries, and toasted pecans to your quinoa bowl. I like to top it with goat cheese or feta and then drizzle over a little balsamic vinegar.
- Asian-inspired quinoa bowl: Make a stir-fry, and then add some quinoa! I like using bok choy, snap peas, mushrooms, edamame, green onions, and a protein like shrimp or tofu. A little soy sauce and you’re set.
How do I store leftovers?
These bowls are great for meal prep. To store your leftovers, first let all of your ingredients cool down. Then, assemble your quinoa bowls into individual servings, minus the lettuce, and seal them in airtight containers. You can keep your quinoa bowls in the refrigerator and eat them within 3-4 days. I like to chop the lettuce and add it fresh, as it can go soggy otherwise.
Serving suggestions
Like I said, there are plenty of ways you can add to or modify your quinoa bowl. For example, try topping it with this smoky and sweet Honey-Sriracha Salmon for an incredible punch of flavor. Jerk Salmon would be a great option, too. Some thin-sliced strips of Chimichurri Steak would also be delicious, adding a bright, herbaceous note. Feel free to get creative and play with flavors.
Quinoa Bowl Recipe (With Sweet Potato)
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup quinoa cooked
- 1/2 pound broccoli roasted
- 1/2 cup purple cabbage shaved
- 1 small head of lettuce
- 2 tablespoons pumpkin seeds toasted
- 1/2 lemon juiced
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Peel and dice the sweet potato into 1/2-inch cubes, then toss with olive oil, salt, and pepper. Roast for 15 minutes.
- Place all of the other ingredients into a serving bowl and top with more olive oil, lemon juice, and a little salt and pepper.
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