Looking for a nutritious, colorful meal that’s both satisfying and simple to prepare? These Sweet Potato and Spinach Quinoa Bowls have become my go-to recipe for busy weeknights when I want something healthy without sacrificing flavor. The combination of tender roasted sweet potatoes, protein-rich quinoa, and fresh spinach creates a perfectly balanced meal that’s as nutritious as it is delicious.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup pumpkin seeds (optional, for garnish)
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Meanwhile, combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until water is absorbed.
- Heat remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add spinach to the skillet and cook until just wilted, about 2-3 minutes.
- Combine quinoa, roasted sweet potatoes, and wilted spinach in bowls.
- Drizzle with lemon juice and sprinkle with pumpkin seeds if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Recipe Notes
Here are some helpful tips to make these Sweet Potato and Spinach Quinoa Bowls even better:
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Cut sweet potatoes into uniformly sized cubes (about 1-inch) to ensure even roasting.
- Make extra quinoa and roasted sweet potatoes for meal prep throughout the week.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For added protein, top with chickpeas or a soft-boiled egg.
- To save time, you can roast the sweet potatoes and cook the quinoa simultaneously.
- Feel free to adjust seasonings to your taste – add red pepper flakes for heat or different herbs for variety.
Sweet Potato and Spinach Quinoa Bowls
A nutritious, colorful meal that's both satisfying and simple to prepare. The combination of tender roasted sweet potatoes, protein-rich quinoa, and fresh spinach creates a perfectly balanced meal that's as nutritious as it is delicious.
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup quinoa rinsed
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup pumpkin seeds optional, for garnish
- 1 lemon juiced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Meanwhile, combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until water is absorbed.
- Heat remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add spinach to the skillet and cook until just wilted, about 2-3 minutes.
- Combine quinoa, roasted sweet potatoes, and wilted spinach in bowls.
- Drizzle with lemon juice and sprinkle with pumpkin seeds if using.
