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–+ servings
Diced roasted sweet potatoes in quinoa bowl with diced avocado, pico de gallo and lime wedge with copper fork
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5 stars (3 ratings)

Mexican Vegan Sweet Potato Quinoa Bowl

Mexican roasted sweet potatoes top this easy and delicious, healthy, vegan Quinoa Bowl recipe, perfect for lunch, dinner & meal prepping!
Servings: 2 bowls
Prep Time: 14 mins
Cook Time: 15 mins
Total Time: 29 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 cups sweet potato, peeled & small dice
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded & minced
  • ¼ cup olive oil
  • 2 tbsp taco seasoning, click link for homemade recipe

Optional Toppings

Instructions

  • Preheat oven to 425°F. 
  • Add the quinoa and water to a medium pot on the stove over high heat. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  • Toss the sweet potatoes, garlic and jalapenos with the olive oil and taco seasoning. Spread in an even layer on a baking sheet.
  • Place in the oven to roast for 15-20 minutes.
  • Once the quinoa is cooked and potatoes comes out of the oven, distribute them between two bowls. 
  • Top with the optional toppings of your choice.

Nutrition Facts

Calories 796kcal (40%)Carbohydrates 111g (37%)Protein 16g (32%)Fat 32g (49%)Saturated Fat 4g (20%)Sodium 378mg (16%)Potassium 1399mg (40%)Fiber 14g (56%)Sugar 11g (12%)Vitamin A 38060mg (761%)Vitamin C 17.7mg (21%)Calcium 138mg (14%)Iron 5.9mg (33%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!