Sweet Potato Quinoa Bowl recipe

Spinach and Sweet Potato Quinoa Bowls are a flavor packed meatless meal that comes together quickly for a healthy weeknight meal.

Spinach and sweet potato quinoa bowls are healthy and filling. Complete the meal by pairing this with a glass of Pineapple pink lemonade soda and a side of Best homemade bread recipe to sop up the goodness!

Spinach and Sweet Potato Quinoa in a blue bowl

Eating Healthy, keeping the flavor!

Many are concerned with eating healthy in the summer so they have a “swim suit body” but why not just eat to just be healthy, feel healthy, and then eat that way year round? There are so many delicious healthy meals like Salsa Verde Chicken, Sweet Potato Chili, and this Spinach and Sweet Potato Quinoa Bowl recipe.

To make a tasty quinoa bowl, the first step is to give more flavor to the quinoa. Rather than cook the quinoa in water, cook it in vegetable chicken broth. Very easy and makes a huge difference.

Now, for the star– grilled sweet potatoes. The potatoes are coated lightly in oil and then seasoned. The quinoa bowls are meatless making them a great option for those who are vegetarian but if you want to add some protein just double the oil and seasoning for the sweet potatoes and put it on a couple chicken breasts to grill. Either way, it’s sure to be delicious!

Wilted spinach and black beans in a pot

whipping up a healthy lunch

QUINOA. In a medium sauce pan, combine quinoa and broth. Bring to a boil, cover, and lower temperature. Cook for 15 minutes until all broth is dissolved.

SWEET POTATOES. Mix the sweet potatoes with the oil and then sprinkle with the spices and mix. Grill 3-4 minutes per side until cooked through.

SPINACH. Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes until translucent. Add the garlic and tomatoes and cook another minute. Mix in the cumin, salt, and broth and boil for 2 minutes.

Add the spinach and black beans and cook until beans are warmed through and spinach wilts down.

ASSEMBLY. Add quinoa to the bowls, spinach mixture, sweet potatoes, avocado slices, cilantro, and lime.

Tips, Variations + Storing Info

Quinoa: Rinse the quinoa before cooking to remove any dust or dirt. Fluff it with a fork before combining it in the bowl

Variations:

  • For more protein add roasted chickpeas, chopped nuts, or shredded chicken
  • Add more greens with peas or broccoli florets
  • For healthy fats that can also make it more filling add sliced avocado
  • Add a simple vinaigrette topping
  • Use homemade black beans

STORE each part of the quinoa bowl separately for the best results. Keep each ingredient in the fridge for up to a week. Reheat the parts that need to be warmed together and then add on any cold ingredients like sliced avocados.

To make ahead, prepare the quinoa up to a week ahead of time and reheat individual servings when needed

FREEZE quinoa in an airtight and freezer-safe container for up to 8 months. Make sure to let it cool completely before placing in a container.

Spinach and Sweet Potato Quinoa Bowl topped with avocado and cilantro

And, for more great recipes to try, check out:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

Spinach and Sweet Potato Quinoa Bowl Recipe

5 from 1 vote
Spinach and Sweet Potato Quinoa Bowls are a flavor packed meatless meal that comes together quickly for a healthy weeknight meal.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 560 kcal
Author Lil' Luna

Ingredients

Quinoa

  • 1 cup quinoa
  • 2 cups vegetable broth (or water and bouillon)

Sweet Potatoes

  • 2 large sweet potatoes peeled and cut 1/4 inch thick
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 tsp chili powder
  • 3/4 tsp ground cumin
  • 3/4 tsp garlic powder

Spinach

  • 1 tbsp olive oil
  • 1 cup red onion thinly sliced
  • 4 cloves garlic minced
  • 2 roma tomatoes diced
  • 1 1/2 tsp ground cumin
  • 3/4 tsp kosher salt
  • 1/2 cup vegetable broth (or chicken broth)
  • 8 oz spinach (about 6 cups)
  • 30 oz black beans drained and rinsed

Toppings

  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1 lime

Instructions
 

Quinoa

  • In a medium sauce pan, combine quinoa and broth. Bring to a boil, cover, and lower temperature. Cook for 15 minutes until all broth is dissolved.

Sweet Potatoes

  • Mix the sweet potatoes with the oil and then sprinkle with the spices and mix. Grill 3-4 minutes per side until cooked through.

Spinach

  • Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes until translucent. Add the garlic and tomatoes and cook another minute. Mix in the cumin, salt, and broth and boil for 2 minutes.
  • Add the spinach and black beans and cook until beans are warmed through and spinach wilts down.

Assembly

  • Add quinoa to the bowls, spinach mixture, sweet potatoes, avocado slices, cilantro, and lime.

Like this Recipe?

Pin it now!

Pin It NowPin It Now

I can’t wait to try this! It looks so flavorful! Thank you Melanie for sharing this healthy recipe! Head over to Garnish & Glaze, to check out more delicious recipes from Melanie!

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Cobb Salad

Total Time: 15 minutes
5 from 5 votes

Hot Dog Nuggets

Total Time: 18 minutes
4.72 from 14 votes

Orange Chicken and Asparagus

Total Time: 15 minutes
5 from 1 vote

Italian Meatballs

Total Time: 1 hour 48 minutes
5 from 3 votes

Corn Dog Muffins

Total Time: 15 minutes
5 from 7 votes

Teriyaki Chicken Burgers

Total Time: 1 day 20 minutes
5 from 7 votes

About the Author

Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments: