5 from 1 vote
Sweet Potato Quinoa Recipe
The Perfect Sweet Potato Quinoa Bowl with Creamy Carrot Dressing (Vegan, Gluten-Free, Dairy-Free, Soy-Free)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Free of Gluten, Dairy, Soy, Eggs, Corn and Refined Sugar. Vegetarian and Vegan.
Course: Entree
Cuisine: American
Keyword: soyfree, vegan, gluten free, dairy free, dressing, quinoa, sweet potato, carrot, creamy
Servings: 4 people
Calories: 193 kcal
Author: Amie Valpone
Ingredients
  • 2 large carrots
  • 2 large sweet potatoes
  • 1/2 cup quinoa
  • 2 cups mixed salad greens
  • 1 scallion thinly sliced
  • 1 Tbsp. extra-virgin olive oil plus more if needed
  • 1 tsp. tahini
  • 1 roasted red pepper
  • juice of 1 large lemon
  • Water if needed
  • 1 pinch lemon zest
  • 1 pinch chili powder
  • Sea salt and freshly ground pepper to taste
Instructions
  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Pierce the carrots and sweet potatoes with a fork then roast the sweet potatoes in the oven on the prepared baking sheet for 40 minutes or until carrots and sweet potatoes are very tender.
  3. Cook quinoa according to package directions.
  4. Cut sweet potatoes into 1/2 inch pieces and fluff the cooked quinoa with a fork.
  5. In a large bowl, combine the cooked quinoa, sweet potatoes, salad greens, scallion and lemon zest. In a small food processor, puree the roasted carrots, oil, tahini roasted red pepper and lemon juice. Add water if needed to thin out the dressing. Season to taste with the salt, pepper and chili powder. Drizzle over the quinoa mixture; toss to combine and serve warm.
Nutrition Facts
The Perfect Sweet Potato Quinoa Bowl with Creamy Carrot Dressing (Vegan, Gluten-Free, Dairy-Free, Soy-Free)
Amount Per Serving
Calories 193 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 191mg8%
Potassium 484mg14%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 14622IU292%
Vitamin C 13mg16%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.