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–+ servings
Sweet potatos with bell pepper and mushrooms, served with quinoa and yogurt sauce on a white plate.
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Sweet Potato Quinoa Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

for the quinoa:

  • 1 cup (185g) quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon fine sea salt

for the sauce:

  • 1 cup (240g) yogurt
  • ½ avocado
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/8 teaspoon ground coriander
  • Salt to taste

Other ingredients:

  • 1 ½ pounds (675g) sweet potatoes
  • 7 ounces (200g) cremini mushrooms
  • 1 large red bell pepper
  • ¼ cup olive oil
  • ½ tablespoon chili powder spice mix not ground chili
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground coriander
  • Salt and pepper to taste

Instructions

  • Cook quinoa: rinse quinoa on a sieve, drain well. Add quinoa, water, and salt to a small pot. Stir well, cover the pot, and bring to a boil. Reduce the heat to low, and simmer for 15-17 minutes or until water is absorbed and quinoa has sprouted. Take the pot off the heat, open it to release steam, then cover again, and leave to rest for 10 minutes. Fluff the quinoa with a fork. Leave to cool.
    1 cup (185g) quinoa, 1 3/4 cups water, 1/2 teaspoon fine sea salt
  • Bake sweet potatoes, bell pepper, and mushrooms: Preheat the oven to 400°F (200°C).
  • Peel the sweet potatoes. Cut sweet potatoes and bell pepper into 1-inch (2.5cm) cubes. Cut mushrooms in half if very small, in quarters (if medium in size) or into 6 parts when larger. Toss these ingredients with olive oil and spices on a very large baking sheet. Season with salt and pepper to taste.
    1 ½ pounds (675g) sweet potatoes, 7 ounces (200g) cremini mushrooms, 1 large red bell pepper, ¼ cup olive oil, ½ tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon paprika, ½ teaspoon cinnamon, ¼ teaspoon ground coriander
  • Bake for 20-25 minutes or until sweet potatoes are soft and browned.
  • Make the sauce: blend all the ingredients in a food processor until smooth, season with salt and pepper.
    1 cup (240g) yogurt, ½ avocado, 1 tablespoon lemon juice, 1 tablespoon water, 1/8 teaspoon ground coriander
  • Serve quinoa with sweet potatoes and sauce. Enjoy!

Notes

Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 530kcal