Roasted Candy Potato Quinoa Bowls Recipe


We love roasted candy potatoes, particularly in grain bowls like this one! Mix with quinoa, and high with avocado for a fast, one-bowl vegetarian meal.

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Erin Alderson

In my home, roasting candy potatoes is among the first standards for celebrating the autumn season. The nice and cozy, barely candy taste is quintessential in our home in the course of the fall. Plus, roasted candy potatoes can be utilized in so some ways.


We roast cubed candy potatoes in a little bit of oil and salt forward of time to toss in salads, frittatas, tacos and, after all, grain bowls like this one.

Candy potatoes pair effectively with many sorts of flavors from spicy chipotle to this mixture, which incorporates cinnamon, allspice, and cloves, impressed by shawarma recipes. What I really like about this mix is that it takes what we frequently consider as baking spices and makes use of them right into a heat, savory method.

Quinoa bowl with sweet potatoes and avocado


For this bowl, I like to make use of quinoa as a result of it’s larger in protein, however you possibly can simply swap out the quinoa for bulgur or rice.

The avocado provides a pleasant creamy texture whereas the hummus brings all the things collectively. I eat nearly each grain bowl with a dollop of hummus. It provides protein and helps maintain the quinoa in place whereas attempting to take a chew!


Quinoa can have an disagreeable, bitter taste. You’ll want to rinse the quinoa in a strainer earlier than cooking to assist remove that undesirable style in your mouth!


Roasted Candy Potato Quinoa Bowls Recipe


Quinoa can have an disagreeable, bitter taste. You’ll want to rinse the quinoa in a strainer earlier than cooking to assist remove that undesirable style in your mouth!

Additionally, I take advantage of “pinches” for among the spices used on this recipe, however pinches work simply in addition to 1/eight teaspoon, should you would moderately measure.


For the candy potatoes:

  • 1 pound candy potatoes, peeled and minimize into 1/Four-inch cubes (roughly 1 giant candy potato)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/Four teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/Four teaspoon floor ginger
  • Pinches of floor cloves, cinnamon, chili powder, and oregano

For the quinoa:

  • 1 cup quinoa (raw)
  • 1 cup water
  • 1 cup vegetable broth

For serving:

  • 1 giant avocado, sliced
  • 1/2 cup hummus
  • 1/Four cup loosely packed flat-leaf parsley, chopped


1 Roast the candy potatoes: Preheat oven to 400˚F. Place the candy potatoes on a rimmed baking sheet and toss with the olive oil.

In a small bowl or ramekin, mix the ocean salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chili powder, and oregano. Sprinkle the spices over the candy potatoes and toss till they’re effectively coated.

Unfold right into a single layer and roast till candy potatoes are tender and beginning to brown, 25 to 30 minutes. Take away from the oven and put aside. 

Sweet potato power bowl

2 Cook dinner the quinoa: Whereas the candy potatoes are cooking, rinse the quinoa and place in a pot with the water and vegetable broth. Carry to a boil, cowl, simmer, and cook dinner for about 15 minutes, till almost all of the water is absorbed. Take away from warmth and let the quinoa relaxation for 10 minutes. 

three Assemble the bowls: Divide the quinoa into 4 bowls. High with the candy potatoes, a dollop of hummus, and 1 / 4 of the avocado. Sprinkle with recent parsley earlier than serving.

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Erin Alderson

Erin Alderson is a photographer/videographer residing in Sacramento, CA. She at the moment runs Grove Haus Studio, specializing in capturing the tales behind meals/farms by way of visible media and recipes. Erin will also be discovered sharing recent, vegetarian recipes on her website, Naturally Ella.

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