As the leaves begin to change color and the evenings draw in, there’s something incredibly comforting about gathering around the table with a wholesome, homemade meal. This Sweet Potato and Spinach Quinoa Bowl Recipe is the epitome of autumnal goodness, combining the earthy sweetness of roasted sweet potatoes with the fresh, slightly nutty crunch of spinach and the nutrient-packed punch of quinoa. This delightful blend not only brings your family together but also sparks a sense of creativity in the kitchen. It’s perfect for a cozy dinner, a lovely weekend lunch, or even meal prep for busy weeks ahead. Trust me, Zynahz is here to make every family meal special.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy

Ingredients

  • 1 cup quinoa, rinsed
  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups fresh spinach leaves
  • 2 tablespoons sesame seeds
  • 1/4 cup lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1/4 cup water

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  3. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and caramelized around the edges.
  4. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
  5. In a small bowl, whisk together the lemon juice, tahini, maple syrup, minced garlic, and water until smooth and well combined. Adjust the consistency with more water if needed.
  6. In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, and fresh spinach leaves. Pour the dressing over the mixture and toss gently to combine.
  7. Divide the quinoa mixture into serving bowls, sprinkle with sesame seeds, and serve immediately.

Helpful Tips

For an extra burst of flavor, try adding a handful of dried cranberries or a sprinkle of feta cheese to the bowl. If you’re short on time, you can use pre-washed baby spinach and pre-cut sweet potatoes often available at supermarkets.

Storage Instructions

This Sweet Potato and Spinach Quinoa Bowl can be stored in the refrigerator for up to 3 days. Just keep the dressing separate and add it when you’re ready to serve.

Pairings

This dish pairs wonderfully with a side of crusty whole-grain bread and a refreshing drink like a lemon mint cooler or a warm cup of spiced apple cider in the colder months.

At Zynahz, our goal is to bring joy and creativity into your kitchen through delicious, family-friendly meals. We hope this Sweet Potato and Spinach Quinoa Bowl Recipe adds a touch of autumnal warmth to your dining table. We would love to see your culinary creations, so don’t forget to share your results with Zynahz. Share this recipe with your friends and family, and encourage them to explore more delightful dishes on Zynahz. Follow us on social media and subscribe to our newsletter for more recipes and kitchen tips straight to your inbox.

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Last Update: January 1, 2025