This quinoa sweet potato bowl is cozy, warming and full of flavour. Made without dairy, it's an easy to make plant-based quinoa bowl where the veggies are the star of the show (or bowl!).
Hearty bowl recipes are always on my menu during the colder months. If you would like some more ideas, then perhaps check out my coconut turmeric quinoa risotto and baked fennel risotto. Both have that 'hug in a bowl' feeling . . .
This quinoa sweet potato bowl makes the most of sweet potato and flavours it with lots of herbs and coconut milk. It can also be thought of as a quinoa risotto as the quinoa absorbs the coconut milk and has that cosy feeling. A simple recipe that is bursting with healthy ingredients!
⭐ Why you'll love this recipe
- Healthy. I mean super, super healthy I think! Lots of plant-based protein from the quinoa and vitamins from the veggies.
- Versatile. You can easily swap your vegetables in and out for those you have to hand.
- Quick and easy recipe. Made with mostly pantry staples, and all in one pot, this is perfect for a weeknight dinner!
All the ingredients and their quantities are set out in the recipe card below.
While this is a fairly long list of ingredients, this quinoa and sweet potato bowl uses fresh veggies and then mostly pantry staples. The main ingredients you will need are:
- Quinoa - you can use either white quinoa or a quinoa mix.
- Sweet potato - the most delicious and healthy vegetable, it also makes this vegan bowl quite filling and suitable for lunch or dinner.
- Carrots and zucchini - the vegetables for the bowl, but you can swap in and out as to those you have to hand.
- Coconut milk - for that creamy taste and texture. The type from a can rather than the pouring kind you use for coffee.
📖 Swaps and variations
Swap vegetables in out. While I use carrot and zucchini, you can easily swap out for those you have to hand such as leek, fennel or bell pepper.
Pick your favourite herbs. Simply swap out for those you prefer!
🔪 Step by step instructions
Just a few steps to make this quinoa sweet potato bowl, and all are easy to do:
Rinse your quinoa in a sieve (image 1).
Tip the onion and garlic into a large oiled pot, and sprinkle in the dried herbs. Fry for 4-5 minutes until the onion has softened (image 2).
Add the sweet potato, zucchini and carrot to the pot. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does or add a splash of water if required (image 3).
Tip in the rinsed quinoa and stir again. Cook for a few minutes, then pour in the coconut milk and a little water if more liquid is required. Bring to a boil, then reduce the heat to a very light simmer. Add the apple cider vinegar if using. Stir again and cook for approximately 15 minutes or until the quinoa is tender and the tails have opened. Give it a stir now and again (image 4).
Ladle into your bowls, garnish with fresh parsley, season with salt and black pepper and enjoy!
💭 Recipe tips and notes
- Be sure to rinse the quinoa before use unless it states otherwise.
- Dice the sweet potato and vegetables into small bite-size pieces.
- Adjust the amount of herbs and garlic to preference.
- If it looks as though it is getting too dry pour in a little water or vegetable stock.
📋 Frequently asked questions
Yes, you can use white quinoa as I have in the photos or a tri-blend of quinoa.
The 'tails' of the quinoa will open when it is cooked through and it will have softened from being a hard seed.
You can use vegetable stock. It won't have the same creamy taste or texture and won't thicken in the same way though.
🍽 More tasty dinner recipes
Find many more ideas for your evening meal on my dinner recipes page, including my popular pesto chicken risotto and creamy tahini pasta. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you tried the recipe!
Quinoa Sweet Potato Bowl
- Large pot
- 1 teaspoon extra virgin olive oil
- ½ white onion diced
- 1 garlic clove
- 2 medium sweet potatoes peeled, diced
- 2 carrots diced
- 1 zucchini diced
- 1 cup quinoa rinsed
- 1 can coconut milk
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 teaspoon apple cider vinegar optional, or white distilled vinegar
- pinch salt add more to taste
- pinch black pepper optional
- small handful fresh parsley
- Rinse the quinoa in a sieve.
- Add the onion and garlic to a large oiled pot and sprinkle in the herbs. Lightly fry for 4-5 minutes until softened.
- Tip the sweet potato, zucchini and carrot into the pot. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does.
- Spoon in the rinsed quinoa and stir again. Cook for a further 2-3 minutes, then add the coconut milk and a little water if more liquid is required. Bring to a boil, then reduce the heat to a very light simmer. Add the apple cider vinegar if using. Stir again and cook for approximately 15 minutes or until the quinoa is tender. Give it a stir now and again.
- Transfer to your serving bowls, season with salt and black pepper and sprinkle with fresh parsley. Serve immediately.
- Ensure the quinoa has opened its 'tails', as this is a sign it is fully cooked through.
- Dice the vegetables into bite-size pieces.
- If the vegetables start to stick (before you have poured in the coconut milk) add a splash of water or vegetable stock.
- This is a great recipe for using the vegetables that are in your fridge. Change up the quantities to preference, or use other vegetables such as parsnip, bell peppers or cabbage.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance, food compatibility list for histamineAll ingredients score a '0' on the SIGHI list with the exception of:
- apple cider vinegar and garlic, which score '1'.
- black pepper, which scores '2', although SIGHI states that small amounts are tolerated. Omit if you prefer.
Making this today! Thank you for sharing.
Hope you like it! Such a good comfort food recipe I think 🙂