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Mexican Vegan Sweet Potato Quinoa Bowl
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Mexican roasted sweet potatoes top this easy and delicious, healthy, vegan Quinoa Bowl recipe, perfect for lunch, dinner & meal prepping!
Course
Main Course
Cuisine
Mexican
Prep Time
14
minutes
mins
Cook Time
15
minutes
mins
Total Time
29
minutes
mins
Servings
2
bowls
Calories
796
Author
Whitney Bond
Ingredients
1
cup
quinoa
2
cups
water
4
cups
sweet potato
peeled & small dice
4
cloves
garlic
minced
1
jalapeno
seeded & minced
¼
cup
olive oil
2
tbsp
taco seasoning
click link for homemade recipe
Optional Toppings
avocado
diced
pico de gallo
lime wedges
hot sauce
Instructions
Preheat 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
Calories:
796
kcal
|
Carbohydrates:
111
g
|
Protein:
16
g
|
Fat:
32
g
|
Saturated Fat:
4
g
|
Sodium:
378
mg
|
Potassium:
1399
mg
|
Fiber:
14
g
|
Sugar:
11
g
|
Vitamin A:
38060
mg
|
Vitamin C:
17.7
mg
|
Calcium:
138
mg
|
Iron:
5.9
mg