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    Home » Recipes » Dinner

    Published: Oct 13, 2019 · Modified: Aug 9, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Quinoa Sweet Potato Bowl

    Jump to Recipe Print Recipe

    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!).

    quinoa sweet potato bowl in a light grey bowl on a cloth with fresh herbs and a spoon.

    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!

    Jump to:
    • ⭐ Why you'll love this recipe
    • 🍠 Ingredients
    • 📖 Swaps and variations
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🍽 More tasty dinner recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ 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!

    🍠 Ingredients

    individually labelled ingredients to make quinoa sweet potato bowl including fresh vegetables and dried herbs.

    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:

    quinoa in a sieve labelled number one.
    onion, garlic and herbs in a large pot labelled number two.

    Step 1

    Rinse your quinoa in a sieve (image 1).

    Step 2

    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).

    vegetables in a large pot labelled number three.
    vegetables and coconut milk in a large pot labelled number four.

    Step 3

    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).

    Step 4

    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

    Can you use different types of quinoa to make this quinoa sweet potato bowl?

    Yes, you can use white quinoa as I have in the photos or a tri-blend of quinoa.

    How do you know when quinoa is cooked?

    The 'tails' of the quinoa will open when it is cooked through and it will have softened from being a hard seed.

    Can I use vegetable stock instead of coconut milk?

    You can use vegetable stock. It won't have the same creamy taste or texture and won't thicken in the same way though.

    quinoa sweet potato bowl in a light grey bow with a brown rim on a beige cloth.

    🍽 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:

    • ricotta stuffed chicken breast on a cream plate next to herbs, arugula and sweet potato.
      Herb Ricotta Stuffed Chicken Breast
    • Italian herb chicken garnished with parsley on a light grey plate.
      Italian Herb Chicken
    • stack of grated potato fritters on a white plate with fresh herbs and glass of water in the background.
      Grated Potato Fritters
    • cod fillet, roasted potatoes and vegetables on a white plate.
      Air Fryer Frozen Cod

    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!

    📖 Recipe

    quinoa sweet potato bowl in a light grey bowl with a brown rim.

    Quinoa Sweet Potato Bowl

    Claire
    This quinoa sweet potato bowl is the perfect one-pan meal for busy weeknights. Warming and flavourful, it's healthy comfort food at its best. Substitute the veggies for what you have in the fridge!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner, Lunch, Main Dish, Side Dish
    Cuisine American, British
    Servings 2 people
    Calories 582 kcal

    Equipment

    • Large pot
    • Sieve

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    • 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 histamine

    All 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.

    Nutrition

    Calories: 582kcalCarbohydrates: 112gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 180mgPotassium: 1748mgFiber: 16gSugar: 16gVitamin A: 42474IUVitamin C: 29mgCalcium: 164mgIron: 6mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Katie says

      April 17, 2020 at 3:11 pm

      Making this today! Thank you for sharing.

      Reply
      • throughthefibrofog says

        April 17, 2020 at 3:56 pm

        Hope you like it! Such a good comfort food recipe I think 🙂

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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