Sweet Potato Quinoa Bowl

Sweet Potato Quinoa Bowl

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I love a bit of quinoa and when it is mixed together with gorgeous flavours and other lovely foods, it’s pretty epic.

This is a really simple mix of quinoa, roasted sweet potato, sweetcorn and some other great ingredients. It keeps really well in the fridge too, so you could double it up for pack lunches or easy dinners throughout the week. I love it hot and cold, so the choice is yours.

In this recipe the only thing that people may be unfamiliar with is probably the quinoa. So if you haven’t eaten it before or cooked it yourself, you really need to 🙂

Quinoa is:

  • a complete protein
  • gluten free
  • a source of calcium, magnesium and manganese
  • packed with nutrients like vitamin E and several vitamin B’s
  • high in fibre
  • easy to digest
  • antioxidant
  • anti-inflammatory
  • a slowly digested carbohydrate, making it a good low-GI option

Quinoa is a great substitute for rice, but can also be used as the centrepiece for meals too. I must admit that I found quinoa a bit weird and tasteless when I first made it, but I now know that I didn’t cook it for long enough or season it well. So as long as you let it cook for at least 20 minutes, until it becomes nice and fluffy, you’re all good.

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Hope you enjoy.

Much L O V E, Nicky

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Sweet Potato Quinoa Bowl
Print Recipe
Servings Prep Time
2-3 People 5
Cook Time
25
Servings Prep Time
2-3 People 5
Cook Time
25
Sweet Potato Quinoa Bowl
Print Recipe
Servings Prep Time
2-3 People 5
Cook Time
25
Servings Prep Time
2-3 People 5
Cook Time
25
Ingredients
Servings: People
Instructions
  1. Pre-heat your oven to 160C (fan). Peel your sweet potato and cut into cubes. Place on a lined baking tray, drizzle with the rapeseed oil and sprinkle with rosemary and pepper. Place in the oven and bake for 20-25 minutes.
  2. Rinse your quinoa under running water then place in a saucepan with the 2 cups of water. Bring to boil then reduce to a simmer and cook for 20 minutes, until soft and fluffy.
  3. Once the quinoa is cooked, place in a sieve and drain away any excess water.
  4. Now place quinoa in a mixing bowl and add the rest of the ingredient. Take the sweet potato out of the oven once cook and stir through your quinoa.
Recipe Notes

I used soaked almonds, because they are activated and easier to digest, but raw is fine.

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