There's something about fall that makes many of us crave warming, hearty bowls of veggies I feel. This quinoa sweet potato bowl is cosy, warming and full of flavour. Made without dairy, it is a 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 bowl makes the most of sweet potato and flavours it with lots of herbs and coconut milk. 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.
- Simple recipe. While there are quite a few ingredients, many are pantry staples.
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:
- 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, zucchini and corn - 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.
- Herbs - to flavour the quinoa bowl.
- Pumpkin seeds - optional, but give a nice crunch!
Make sure to see the recipe card below for the full ingredients and their quantities!
Step by step instructions
Add the onion and garlic to a large oiled saucepan and lightly fry until softened. Add the sweet potato, baby corn, courgette / zucchini and carrot to the pan, and sprinkle in the dried herbs. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does.
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. Give it a stir now and again.
Ladle into your bowls, garnish and enjoy!
More dinner recipes to enjoy
More ideas for your evening meal:
Quinoa sweet potato bowl
- 1 teaspoon extra virgin olive oil
- ½ white onion
- 1 garlic clove optional
- 2 medium sweet potatoes diced
- 2 carrots diced
- 1 zucchini diced
- 3 baby corn diced
- 1 cup quinoa rinsed
- 1 can coconut milk
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon cinnamon optional
- 1 teaspoon apple cider vinegar optional, or white distilled vinegar
- 1 tablespoon pumpkin seeds optional
- pinch salt add more to taste
- pinch black pepper optional
- small handful fresh parsley
- Begin by rinsing the quinoa in a sieve.
- Add the onion and garlic to a large oiled saucepan and lightly fry for 4-5 minutes until softened.
- Add the sweet potato, baby corn, courgette / zucchini and carrot to the pan, and sprinkle in the dried herbs. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does.
- Then add 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 and sprinkle with the fresh parsley and pumpkin seeds (if using).
- Serve immediately and enjoy!
- Ensure the quinoa has opened its 'tails', as this is a sign it is fully cooked through.
- 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.
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, which scores '1'. If you prefer, white distilled vinegar scores 0 on the SIGHI list or you can omit vinegar altogether.
- black pepper, which scores '2', although SIGHI states that small amounts are tolerated. Omit if you prefer.
- garlic, which scores 1, although SIGHI states that small amounts of cooked garlic are usually well tolerated. Omit if you prefer.