Name: Roasted Sweet Potato Quinoa Bowl
Total time: 45 min
Yield: 4
Ingredients: 1 cups quinoa; 2 cups vegetable broth; 300 g sweet potato, finely diced; 2 shallots, diced; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tbsp dried thyme; 1 tbsp dried rosemary; 1 tsp ground cinnamon; 1 tsp chili flakes; 1 tsp salt; 1 tsp pepper; 60 g pecans, roughly chopped; 2 tbsp apple cider vinegar; 3 tbsp fresh thyme, leaves only; 30 g dried cranberries

Thu Apr 25 2024

Roasted Sweet Potato Quinoa Bowl

This quinoa is loaded with sweet potatoes, pecans, dried cranberries and fresh thyme. Serve as a side dish or add your favourite protein for a filling main course.

SERVINGS:

COOKING TIME:45 MINUTES

Ingredients

Quinoa

1 cups quinoa
2 cups vegetable broth

Sweet Potatoes

300 g sweet potato, finely diced
2 shallots, diced
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp ground cinnamon
1 tsp chili flakes
1 tsp salt
1 tsp pepper

Other

60 g pecans, roughly chopped
2 tbsp apple cider vinegar
3 tbsp fresh thyme, leaves only
30 g dried cranberries

Instructions

Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10 - 15 minutes until all the broth as been absorbed. Remove from heat, fluff with a fork and allow to cool while you prepare the remaining ingredients.
While the quinoa is cooking, preheat the oven to 225 degrees celsius.
Toss your diced sweet potatoes, shallot and garlic in a large bowl. Add all spices (thyme, rosemary, cinnamon, chili, salt and pepper, then drizzle with oil and toss to combine. Transfer to a baking sheet and roast for 15 - 20 minutes, flipping half way through.
Assemble by combining cooked quinoa, sweet potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, fresh thyme and dried cranberries. Toss to combine. Taste and adjust seasonings as needed.