Are you ready to elevate your weeknight dinners with a dish that’s as nutritious as it is delicious? The Sweet Potato Broccoli Quinoa Bowl is a vibrant, hearty meal that combines the earthy sweetness of roasted sweet potatoes, the crunch of fresh broccoli, and the protein-packed goodness of quinoa—all in one bowl! Perfect for meal prep or a cozy family dinner, this recipe is not only easy to make but also bursting with flavors that will leave your taste buds dancing. Dive into this wholesome recipe that promises to be a new favorite in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 medium sweet potatoes, cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: avocado for topping
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and peel sweet potatoes. Cut into uniform 1-inch cubes to ensure even roasting.
- Wash broccoli and cut into bite-sized florets, discarding thick stems.
- In a large mixing bowl, toss sweet potato cubes with 1 tablespoon olive oil, half the garlic powder, salt, and pepper.
- Spread sweet potato cubes on one half of the prepared baking sheet.
- In the same bowl, toss broccoli florets with remaining olive oil, garlic powder, salt, and pepper.
- Spread broccoli on the other half of the baking sheet.
- Roast vegetables in preheated oven for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and broccoli is slightly crispy.
- Once quinoa is cooked, fluff with a fork and let rest for 5 minutes.
- Divide quinoa among 4 serving bowls. Top with roasted sweet potatoes and broccoli.
- Optional: Garnish with sliced avocado, additional salt and pepper to taste.
- Serve immediately while vegetables are warm and quinoa is fluffy.
Tips
- Rinse the Quinoa: Always rinse your quinoa thoroughly under cold water before cooking to remove its natural bitter coating, ensuring a pleasant taste.
- Uniform Sweet Potato Cubes: Cut the sweet potatoes into uniform 1-inch cubes to guarantee even roasting. This way, they’ll cook through at the same time and achieve that perfect tenderness.
- Preheat the Oven: Don’t forget to preheat your oven to 425°F (220°C) before roasting the vegetables. This high temperature helps to caramelize the sweet potatoes and gives the broccoli a delightful crispiness.
- Stir Halfway Through: When roasting, stir the vegetables halfway through the cooking time. This ensures they roast evenly and develop a nice golden-brown color.
- Fluff the Quinoa: After cooking, fluff the quinoa with a fork and let it rest for a few minutes. This step enhances its light and fluffy texture, making it a perfect base for your bowl.
- Add Avocado: For an extra creamy texture and a boost of healthy fats, top your bowl with sliced avocado. It adds a delicious richness that complements the other ingredients beautifully.
- Customize Your Bowl: Feel free to customize your bowl by adding other favorite veggies or protein sources like chickpeas or grilled chicken for added flavor and nutrition.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
