Make these easy and healthy sweet potato quinoa bowls for your next meal! Loaded with roasted sweet potatoes, kale, chickpeas, hummus, and quinoa. So delicious and good for you!
I’m kind of obsessed with healthy grain bowls. I usually make these for lunch, and I’m so excited to share my favorite one so far: sweet potato quinoa bowls!
These sweet potato quinoa bowls are packed with amazing healthy ingredients, such as tender quinoa, roasted sweet potatoes, roasted kale, roasted chickpeas (yes, triple roasted goodness!), hummus, avocado, and microgreens. Plus, it’s a great gluten-free meal.
Whether you’re making this sweet potato quinoa bowl for meal prep or dinner, I promise you will love it!
Great For Meal Prep
This healthy recipe is a great meal prep idea! Usually, meal prep recipes contain balanced ingredients from different food groups. In this sweet potato bowl recipe you’ve got:
- Grains: Quinoa
- Protein: Chickpeas and hummus
- Veggies: Sweet potatoes, kale, avocado
- Greens: Micro greens
These bowls can be prepped ahead and store in the fridge for up to 2 to 3 days. Note: the avocado will need to be added right before serving, or it will turn brown when stored.
Assembling these sweet potato quinoa bowls is really easy if you have all the ingredients prepared. Super great for prepping ahead, for sure!
Here’s what in the bowl:
- Roasted sweet potatoes: Season them with salt and pepper, cumin, paprika, and minced garlic. Toss with olive oil.
- Roasted chickpeas: seasoned with salt and pepper.
- Roasted kale: seasoned with salt and pepper.
- Avocado: Seriously…avocado is life!
- Hummus: I used my favorite store-bought hummus, but you can totally make your own!
- Quinoa: Cooked until tender.
- Micro greens: You can also use other types of greens. I like the slight crunchiness of microgreens.
Great ingredients make a great dish, and these ingredients definitely shine in this healthy quinoa bowl. You don’t even need any dressing on it! Everything is already packed with so much flavor.
How To Cook Quinoa
Use 2 cups of water for 1 cup of quinoa. Basically a 2:1 water to quinoa ratio.
- Rinse the quinoa using a colander.
- Add quinoa and water into a small or medium saucepan. Use 2 cups water for every cup of quinoa.
- Bring to a boil and reduce to a simmer. Cover and simmer for 15-18 minutes, undisturbed.
- Turn off heat and set aside for 5 minutes. The fluff with a fork.
That’s it! You can even make the quinoa in advance and store in the fridge until ready to use.
Variations and Substitutions
The great thing about bowls is that you can customize it to your liking. Here are some substitutions I like to make in the sweet potato quinoa bowl:
- Grains: Instead of quinoa, use brown rice or farro.
- Kale: Add extra crunch with kale chips instead!
- Greens: Try arugula or spinach.
- Dressing: If you want to, drizzle with your favorite healthy dressing or try my avocado crema!
Definitely feel free to customize it however you want!
Healthy meals are my favorite, especially when I can make them ahead of time. These sweet potato quinoa bowls are packed with so many delicious and amazing ingredients.
I hope you like it as much as I do!
If you’re looking for more healthy, make-ahead friendly meals, try:
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Tips for Success
- Roast the veggies and chickpeas at high temperature. 400 to 425 degrees F are good temperatures for roasting. Be sure to season the ingredients properly for extra flavor.
- If making it ahead, add the avocado when ready to eat so it doesn’t turn brown.
- Use your favorite hummus! Sometimes, I pick up hummus from my favorite restaurant because it’s extra creamy and I love it.
- For extra crunch, try kale chips instead of roasted kale.
Sweet Potato Quinoa Bowls
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Kosher salt
- Ground black pepper
- 1/4 cup Olive oil, plus more for drizzles
- 1 (16 oz) can chickpeas, drained and patted dry (aka garbanzo beans)
- 5 cups chopped kale leaves
- 1 cup dry quinoa, rinsed
- 2 cups water (for the quinoa)
- 1 avocado (sliced)
- 1 to 2 cups store-bought hummus (I used roasted red pepper flavored)
- 1 cup microgreens
- Preheat oven to 400 degrees F.
- On a large sheet pan, toss the cubed sweet potatoes with minced garlic, paprika, cumin, 1 teaspoon Kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup olive oil. Set aside.
- In another sheet pan, toss the kale with a few drizzles of olive oil, salt and ground black pepper. In another sheet pan, toss the chickpeas with a few drizzles of olive oil, salt and ground black pepper.
- Roast the chickpeas, kale, and chickpeas at 400 degrees F: sweet potatoes for 25-30 minutes, chickpeas for 20 minutes, and kale for 8-10 minutes. Toss halfway through the roasting process. Note: Start roasting all 3 at the same time, and remove whatever is ready from the oven when their cooking times are up.
- Meanwhile, cook the quinoa: add 1 cup rinsed quinoa and 2 cups water in a small or medium saucepan. Bring to a boil and then reduce to a simmer. Cover and simmer on low for 15-18 minutes undisturbed. Turn off heat and set aside for 5 minutes. Fluff with a fork.
- Assemble: For each bowl (makes 4 bowls), arrange the cooked quinoa, sweet potatoes, chickpeas, kale, hummus, and avocado slices, and microgreens. Drizzle with olive oil. Enjoy!
- Special equipment: sheet pans.
- Cooking quinoa: The trick to making great quinoa is letting it cook undisturbed as it simmers. 1 cup dry quinoa makes about 3 cups cooked quinoa.
- Kale: If you want super crunchy kale, try using kale chips (store-bought works great!).
- Make ahead: All ingredients, except for the avocado, can be made 1 day in advance and stored in the fridge in airtight containers. When ready to serve, simply assemble the bowls and add avocado slices.
- Meal prep: You can also build the bowls and package them up in containers for up to 2-3 days. The only thing that would need to be prepped right before serving is the avocado – slice it when ready it to to prevent it from getting brown.