Save to Pinterest This roasted sweet potato quinoa bowl is my go-to for healthy yet satisfying weeknight dinners. Nutty quinoa pairs with caramelized sweet potatoes crisp baby kale and a tangy lemon yogurt sauce for a meal that hits every note—fresh hearty and comforting all at once.
I first made this when I wanted something light after a long holiday and now it is my staple for easy lunches. Even my skeptical partner came around after just one bite.
Ingredients
- Sweet potatoes: Cubed for quick roasting and natural sweetness Choose firm potatoes with bright orange flesh for best flavor
- Quinoa: Provides protein and a fluffy texture Choose pre-rinsed white quinoa or give it a good rinse before cooking
- Baby kale: Adds vibrant green color and tender crunch Look for leaves that are dark green with no yellowing
- Plain Greek yogurt: Makes a creamy tangy base for the sauce Go for whole milk yogurt for richness
- Lemon juice: Gives the sauce brightness and freshness Use freshly squeezed for the best zing
- Garlic: Finely minced for punchy depth Use plump fresh cloves
- Olive oil: Used for both roasting and the dressing Choose extra virgin for better taste
- Salt: Enhances every ingredient Use kosher or sea salt for balanced seasoning
- Black pepper: Adds just the right kick Freshly ground is always best
Instructions
- Preheat and Prep Vegetables:
- Set your oven to 420 degrees Fahrenheit. Peel and cut the sweet potatoes into even half inch cubes so they roast evenly. Toss them with olive oil salt and a sprinkle of pepper right on a sheet pan for maximum coverage.
- Roast Sweet Potatoes:
- Spread the sweet potatoes in a single layer with space between each piece so they get crispy edges. Roast for 25 to 30 minutes flipping once halfway through until the bottoms are deep gold and the centers are tender when pierced with a fork.
- Cook Quinoa:
- While the potatoes roast bring water to a boil in a saucepan use one part quinoa to two parts water. Stir in a pinch of salt. Add quinoa stir once then reduce to a simmer and cover. Cook for about 15 to 17 minutes until the grains are tender and the spirals show. Remove from heat and fluff with a fork.
- Make Lemon Yogurt Sauce:
- In a small bowl blend plain Greek yogurt with lemon juice garlic olive oil a pinch of salt and black pepper. Stir until silky and smooth. The sauce should taste bright and creamy.
- Combine and Toss:
- Place cooked quinoa and baby kale in a large bowl. Add the roasted sweet potatoes while still warm so the kale wilts slightly. Pour in half the lemon yogurt sauce and toss everything together gently so every bite is coated but not soggy.
- Serve:
- Spoon the mixture into bowls and drizzle with more lemon yogurt sauce as desired. Top with extra black pepper or chopped herbs if you like for a fresh flavor kick.
Save to Pinterest Sweet potato is the unexpected hero here. I love how roasting brings out their caramel flavors and the color always cheers up a gloomy weekday. One rainy afternoon my daughter insisted we add hot sauce and now it has become our quirky family tradition.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. The lemon yogurt sauce keeps best in a separate jar to prevent the kale from getting limp. If you want to eat it warm microwave individual portions for about one minute then spoon sauce on top.
Ingredient Substitutions
Swap in spinach or arugula if you cannot find baby kale for a slightly different texture and bite. If you want a vegan version use coconut yogurt in place of Greek yogurt and add a touch of maple syrup to enhance the tang. Try adding roasted chickpeas or toasted pumpkin seeds for more crunch and protein.
Serving Suggestions
This bowl tastes great on its own but I often serve it with a poached egg for brunch or next to grilled chicken for dinner. A sprinkling of feta cheese or a scoop of avocado makes every bite extra special. Sometimes I serve it as a side at big potlucks and people always ask for the recipe.
Cultural Context
Bowls like this are inspired by Mediterranean and Middle Eastern flavors focusing on wholesome ingredients layered with vibrant spices and creamy sauces. There is something universal about assembling colorful vegetables and grains that feels both comforting and nourishing. I always imagine my kitchen tuned into this tradition with every bowl I build.
Seasonal Adaptations
In the summer swap the sweet potatoes for roasted zucchini and peppers During fall try adding roasted butternut squash or sprinkle in pomegranate seeds for tartness In winter use hearty greens like chard or even shredded Brussels sprouts for a more substantial bowl If you find sweet potatoes on sale at your farmers market grab extra. Try adding a pinch of smoked paprika for warmth in colder months. Keep lemon zest handy to brighten the sauce on gray days.
Save to Pinterest If you love colorful nourishing meals this quinoa bowl will brighten up your week. Enjoy every forkful knowing you are fueling yourself with wholesome ingredients and vibrant flavor.
Ask About This Recipe
- → How do I roast sweet potatoes for this bowl?
Cut sweet potatoes into cubes, toss with oil, salt, and roast at 425°F for 30 minutes until golden and tender.
- → Can I substitute kale with other greens?
Spinach, arugula, or Swiss chard all work well. Choose any leafy green you enjoy for varied texture and flavor.
- → Is there a vegan alternative to the yogurt sauce?
Use plant-based yogurt in place of regular yogurt, and add lemon juice and a dash of olive oil for creaminess.
- → How can I add protein to the bowl?
Top with grilled chicken, chickpeas, or tofu to boost protein and make the bowl more filling.
- → Can I make this bowl ahead?
Prepare all components ahead, store separately, and assemble before serving for the best texture and freshness.