Mexican Vegan Sweet Potato Quinoa Bowl

Diced roasted sweet potatoes in quinoa bowl with diced avocado, pico de gallo and lime wedge with copper fork

5 stars (3 ratings)

Mexican Vegan Sweet Potato Quinoa Bowl

Mexican roasted sweet potatoes top this easy and delicious, healthy, vegan Quinoa Bowl recipe, perfect for lunch, dinner & meal prepping!

Servings: 2 bowls

Prep Time: 14

Cook Time: 15

Total Time: 29

Author: Whitney Bond

Course: Main Course

Cuisine: Mexican

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

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

Calories 796kcal (40%)Carbohydrates 111g (37%)Protein 16g (32%)Fat 32g (49%)Saturated Fat 4g (20%)Sodium 378mg (16%)Potassium 1399mg (40%)Fiber 14g (56%)Sugar 11g (12%)Vitamin A 38060mg (761%)Vitamin C 17.7mg (21%)Calcium 138mg (14%)Iron 5.9mg (33%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!