Mexican Vegan Sweet Potato Quinoa Bowl
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Mexican seasoned roasted sweet potatoes top this easy and delicious, vegan Quinoa Bowl recipe, perfect for lunch, dinner, or meal prepping!
Happy New Year! Who’s excited for more delicious recipes in 2019? I know I am! Today I’m getting the party started with this Mexican Vegan Sweet Potato Quinoa Bowl recipe.
Bowls have been a MAJOR TREND on the blog the last couple of years!
Bruschetta Grilled Chicken Zoodle Bowls are still in the top spot for viral Facebook videos with over 5.1 MILLION views!
Veggie Fajita Rice Bowls continue to be a huge hit on Pinterest and everyone loves this Thai Peanut Sweet Potato Buddha Bowl!
Now it’s time to add a new bowl into the mix. This Mexican Sweet Potato Quinoa Bowl is so flavorful and easy to make in under 30 minutes. You can meal prep a few for the week or just make a couple for a quick and easy dinner.
How to make it
To make this quinoa bowl, start by cooking the quinoa. Bring 2 cups of water and 1 cup of quinoa to a boil in a pot on the stove over high heat. Reduce the heat and simmer for 15-20 minutes.
While the quinoa is cooking, toss diced sweet potatoes with minced garlic, jalapenos, olive oil and taco seasoning. Roast in the oven at 425°F for 15-20 minutes.
Place the cooked quinoa in bowls, top with the roasted sweet potatoes, diced avocado and pico de gallo. Optionally drizzle with this vegan chipotle sauce for a delicious finish on top of the bowls.
More recipes with quinoa
Find more delicious quinoa inspiration in these fantastic recipes!
Mexican Vegan Sweet Potato Quinoa Bowl
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups sweet potato, peeled and small dice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and minced
- ¼ cup olive oil
- 2 tablespoons taco seasoning, click link for homemade recipe
Optional Toppings
- 1 avocado, diced
- ½ cup pico de gallo
- lime wedges
- hot sauce
Instructions
- Preheat the oven to 425°F.
- Add the quinoa and water to a medium pot on the stove over high heat. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
- Toss the sweet potatoes, garlic and jalapenos with the olive oil and taco seasoning. Spread in an even layer on a baking sheet.
- Place in the oven to roast for 15-20 minutes.
- Once the quinoa is cooked and potatoes comes out of the oven, distribute them between two bowls.
- Top with the optional toppings of your choice.
Nutrition Facts
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