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Roasted sweet potato quinoa bowls are the perfect fall Buddha bowl. It’s a great way to ensure that you are getting lots of nutrients and protein. Meal prep your ingredients and customize your bowl to fit whatever you desire for the week. Plus this bowl is gluten free and vegan making it great for anyone with specific preferences.

This bowl is warm and comforting. With well seasoned roasted sweet potato that have gotten a little crispy and developed lot of great flavour while baking. Paired with some toasted chickpeas and roasted red onion. You have a the fall flavours topped with a bright lemon tahini dressing. The dressing is super important in my opinion, it adds a little acidity to the overall dish and makes the flavours blend together seamlessly.

Chopped Sweet Potatoes
Sweet Potato and Onion on a Pan
Seasoned Chickpeas
Pan Fried Chickpeas

Ingredients:

Base:

  • 2 cups cooked quinoa
  • 1 head kale (stems removed)
  • 1 avocado
  • 1 large red onion
  • 1 batch lemon tahini dressing

Sweet Potatoes:

  • 2 medium sweet potatoes peeled (about 4 cups chopped)
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika

Chickpeas:

  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • pinch of pepper

Tahini Dressing:

  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 2 Tbsp cup fresh lemon juice 
  • 1/4 tsp salt
  • 1/2 tsp dijon mustard
  • 1/2 tsp maple syrup
  • 1.5 cloves garlic, finely minced
  • 3 tbsp water or more as needed
Roasted Sweet Potato Quinoa Bowl

Tips & Tricks:

  • Roasting Onions: Keep a close eye on the red onions when cooking. if you have separated all the layers the thin pieces will cook quicker then the rest.
  • Storage: Once prepared the bowl will last 3 to 5 days in the fridge. Provided that the dressing is left off. The bowl is best enjoyed fresh though, overtime the sweet potatoes will become soft and so will the onions. Save the dressing in a glass jar for later!
Roasted Sweet Potato Quinoa Bowl

Greens Or Grains:

A bowl like this does not have to be limited to just quinoa. Swap out the base with an alternative grain like farro or rice if you prefer. Another great option is to use lettuce, perhaps arugula as your base. This will make the meal lighter and less filling but that could be what you are looking for in a quick meal. Plus you save time not having to cook your quinoa.

Other Vegan Recipes You Might Like:

Roasted Sweet Potato Quinoa Bowl
Vegan Roasted Sweet Potato Quinoa Bowl
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Vegan Roasted Sweet Potato Quinoa Bowl

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Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

525

kcal
Total time

45

minutes

Roasted Sweet Potato Quinoa Bowls are nutrient rich, flavourful and completely customizable. Meal prep your ingredients and assemble a delicious bowl whenever you need it!

Ingredients

  • Base

  • 2 cups cooked quinoa

  • 1 head kale (stems removed)

  • 1 avocado

  • 1 large red onion

  • Sweet Potatoes

  • 2 medium sweet potatoes peeled (about 4 cups chopped)

  • 2 tbsp olive oil

  • 2 tbsp nutritional yeast

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp paprika

  • Chickpeas

  • 1 can chickpeas (drained and rinsed)

  • 1 tbsp olive oil

  • 1/2 tsp cumin

  • 1 tsp paprika

  • 3/4 tsp garlic powder

  • 1/2 tsp salt

  • pinch pepper

  • Tahini Dressing

  • 1/4 cup tahini

  • 2 tbsp olive oil

  • 2 Tbsp cup fresh lemon juice

  • 1/4 tsp salt

  • 1/2 tsp dijon mustard

  • 1/2 tsp maple syrup

  • 1.5 cloves garlic, finely minced

  • 3 tbsp water or more as needed

Directions

  • Start by preheating your oven to 450º Fahrenheit.
  • Next wash, peel and cut your sweet potatoes into bite sized chunks (about 1 inch in size). The bigger you make the chunks the longer it will take for them to cook.
  • Place your sweet potatoes to a bowl and drizzle with olive oil. Add all of the seasonings and toss until and the chunks are evenly coated. Spread the potatoes out on a parchment lined baking sheet.
  • For the other half of the baking sheet peel and chop a red onion into large strips.
  • Roast for 25-30 minutes. The potatoes should be fork tender and beginning to brown and get crispy. (If your onions are starting to blacken before this point remove them from the pan and continue cooking the sweet potatoes)
  • While your potatoes are roasting heat a pan over medium heat. All begin cooking your quinoa in a small pot. (the best ratio for quinoa is 1 cup quinoa to 1 3/4 cup water or a 1:1 3/4)
  • Drain and rinse your chickpeas. Add them to a bowl and toss with seasonings.
  • Once the pan is hot add 1 tbsp of oil and your prepared chickpeas. Sautée the chickpeas for 10 minutes stirring occasionally. You will know they are done when they are warm and slightly starting to brown.
  • Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and sautée for 2 minutes to allow it to wilt slightly. (This will just make it less tough and easier to chew)
  • To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.

Notes

  • Nutrition Facts: Serving Size: 1, Calories 525, Total Fat 23.9g (31% Daily Value), Saturated Fat 3.7g (19% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 920mg (40% Daily Value), Carbohydrate 68.4g (25% Daily Value), Dietary Fiber 15.3g (55% Daily Value), Sugars 6.7g, Protein 14.4g *****NOT INCLUDING DRESSING******

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