Sweet Potato Veggie Grain Bowl

Name: Sweet Potato Veggie Grain Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon maple syrup; Salt and pepper to taste

Highlighted under: Clean Healthy Food Collection

I absolutely love this Sweet Potato Veggie Grain Bowl! The combination of roasted sweet potatoes, fresh veggies, and protein-packed quinoa creates a nourishing meal that is as vibrant as it is delicious. It’s perfect for meal prep or a cozy weeknight dinner. Every bite is bursting with flavor and texture, making it a favorite among my family and friends. Plus, it’s incredibly easy to customize with your favorite ingredients, making it versatile for any occasion.

Created by

Prudence Whitby

Last updated on 2026-01-15T15:58:37.144Z

As I began crafting this bowl, I knew I wanted something hearty yet full of color. Roasting the sweet potatoes brings out their natural sweetness, creating a delicious base for the dish. I found that seasoning them with a bit of smoked paprika and cumin really elevated the flavors.

While the sweet potatoes were roasting, I prepared a crisp mix of fresh vegetables and perfectly cooked quinoa. The key is to toss the veggies in a light vinaigrette just before serving to keep them fresh and vibrant. This bowl not only tastes amazing but also looks stunning on the table!

Why You'll Love This Recipe
Nourishing and satisfying with nutrient-dense ingredients
Colorful presentation makes for a beautiful meal
Highly customizable for different dietary preferences

Ingredient Benefits

The use of sweet potatoes in this bowl provides a wealth of nutrients, including vitamins A and C, along with dietary fiber. When roasted, they develop a caramelized, sweet flavor that contrasts beautifully with the fresh veggies. Additionally, their vibrant orange hue not only makes for a stunning presentation but also indicates a high level of beta-carotene, an antioxidant that benefits overall health.

Quinoa is an excellent source of complete protein, making it a fantastic addition to this grain bowl. Unlike most plant-based protein sources, quinoa contains all nine essential amino acids, making it especially beneficial for vegetarians and vegans. Rinsing the quinoa before cooking is crucial; it removes its natural coating called saponin, which can lend a bitter taste if not washed away.

Assembling the Perfect Bowl

When assembling your Sweet Potato Veggie Grain Bowl, the order you layer the ingredients can greatly affect presentation and texture. Start with a generous base of quinoa, which helps absorb the vinaigrette and flavor from the toppings. Then add warm, roasted sweet potatoes for contrast. I like to arrange the fresh veggies around the bowl, creating a colorful display that's almost too pretty to eat.

Don’t skip the avocado! Adding sliced avocado not only gives a creamy texture that complements the roasted sweet potatoes but also boosts the healthy fat content of the dish. For an extra flavor kick, consider sprinkling a little lime juice over the avocado to prevent browning and enhance its taste.

Ingredients

Bowl Ingredients

2 medium sweet potatoes, peeled and diced
1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1 avocado, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste

Vinaigrette

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
Salt and pepper to taste

Preparation Steps

How to Prepare

Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes, or until tender and golden.

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let sit for 5 minutes, then fluff with a fork.

Prepare the Vegetables

While the sweet potatoes and quinoa are cooking, chop the bell pepper, cucumber, and cherry tomatoes. Set aside.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper.

Assemble the Bowl

In bowls, layer the quinoa, roasted sweet potatoes, fresh vegetables, and avocado. Drizzle with the vinaigrette just before serving.

Enjoy Your Bowl!

Pro Tips

Feel free to add your favorite protein like chickpeas or grilled chicken for extra sustenance. You can also mix in some leafy greens for a boost of nutrients!

Make-Ahead Tips

This Sweet Potato Veggie Grain Bowl is perfect for meal prepping. You can prepare the roasted sweet potatoes, quinoa, and vinaigrette up to three days in advance. Store them separately in airtight containers in the fridge to maintain freshness. When you’re ready to eat, simply toss the components together and top with fresh vegetables and avocado for a quick meal.

For added convenience, consider cooking a larger batch of quinoa at once. Quinoa is great for storage; it can be kept in the refrigerator for up to five days. This way, you’ll always have a quick base for grain bowls or a nutritious side dish for other meals throughout the week.

Variations to Try

Feel free to customize this grain bowl by swapping the vegetables based on what’s in season or what you have on hand. Roasted broccoli or Brussels sprouts would make excellent additions, offering a different texture and flavor profile. Likewise, you can switch out the cherry tomatoes for roasted red onions or add leafy greens like spinach to amp up the nutrition even further.

For those looking to add a protein punch, consider topping the bowl with grilled chicken, chickpeas, or a dollop of hummus. These additions can enhance the dish’s heartiness while maintaining compatibility with the vibrant flavors of sweet potato and fresh veggies.

Questions About Recipes

→ Can I make this bowl vegan?

Yes, this recipe is already vegan-friendly as it contains no animal products.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I use a different grain instead of quinoa?

Absolutely! Brown rice or farro would be great substitutes.

→ What can I add for extra flavor?

You can add feta cheese, nuts, or seeds for additional texture and flavor.