Delicious Sweet Potato Quinoa Recipe

Do you enjoy quinoa in your home? When I first started making quinoa, I struggled a bit to make it in a way that my kids enjoyed but now we eat it regularly. They particularly like this Peaches and Cream Quinoa for breakfast!

Quinoa is a great substitute for rice, pasta and other starchy foods. Not only that but it’s a good source of protein, gluten-free, and it has all nine essential amino acids. Quinoa also supplies minerals, vitamins and fiber. And it is very filling because of the amount of protein it contains, so it’s great to use as a side in any meal.

Personally I love using my Instant Pot to prepare my quinoa. It’s so easy! Check out my Delicious Instant Pot Quinoa and Salmon Bowl recipe to see how I prepare quinoa in the Instant Pot. The Instant Pot is one of my favorite kitchen tools! From frozen meat to a meal on the table in half an hour and no slaving over the stove or watching like a hawk to make sure things don’t burn. It’s the best!

This Sweet Potato Quinoa is so tasty that even the little ones like it. And you could even add other veggies or beans if you wanted!

Sweet Potato Quinoa Recipe

Ingredients:

• 1 large sweet potato, diced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 3 cups cooked quinoa
• 1 cup canned corn (you can also use freeze dried corn)
• ½ cup canned red kidney beans
• ¼ cup cilantro, diced

For the Dressing

• ¼ cup Greek yogurt (plain)
• 1 teaspoon garlic powder
• Juice of half a lime

Directions:

Preheat your oven to 425 degrees. Peel the sweet potato and roughly dice it. Place the diced sweet potato in a bowl and add your olive oil to the bowl. Toss to coat. Once you have ensured that all of your sweet potato pieces are coated in oil, place the sweet potato on a baking sheet and season with salt and pepper. Roast your sweet potato in the oven for about 15 minutes.

While your sweet potato is roasting, cook your quinoa. Prepare it in your Instant Pot or you can cook it on the stove top.

To cook it on the stove top, rinse your quinoa and place it in a pot. Add 2 cups of water for every cup of uncooked quinoa. Bring it to a boil and then cover your pot and reduce the heat. Simmer your quinoa for 15-20 minutes, until the water is absorbed. Take the pot off the heat and set it aside for 5 minutes. Uncover and fluff your quinoa with a fork. You could also cook your quinoa ahead of time since it stores well in the fridge.

In a large bowl, toss together the quinoa, corn, and red kidney beans. Mix all the ingredients and then mix in the roasted sweet potatoes.

In a small bowl, whisk together the Greek yogurt, garlic powder and lime juice for your dressing.

Top each serving with a dollop of dressing and sprinkle with cilantro.

This recipe is great for those days that you don’t have a lot of time to cook. Just leave the sweet potatoes and quinoa cooking, and then mix all the ingredients! I hope you love it as much as we do.

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Sweet Potato Quinoa Bowl

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Perfect compliment to any meal or add protein on top and turn it into a meal.

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Ingredients

• 1 large sweet potato, diced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 3 cups cooked quinoa
• 1 cup canned corn (you can also use freeze dried corn)
• ½ cup canned red kidney beans
• ¼ cup cilantro, diced

For the Dressing

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• ¼ cup Greek yogurt, plain
• 1 teaspoon garlic powder
• Juice of half a lime

Instructions

1. Preheat your oven to 425 degrees.
2. Peel the sweet potato and roughly dice it. Place the diced sweet potato in a bowl and add your olive oil to the bowl. Toss to coat. Once you have ensured that all of your sweet potato pieces are coated in oil, place the sweet potato on a baking sheet and season with salt and pepper.
3. Roast your sweet potato in the oven for about 15 minutes.
4. While your sweet potato is roasting, cook your quinoa. Prepare it in your Instant Pot or you can cook it on the stove top.
5. To cook it on the stove top, rinse your quinoa and place it in a pot. Add 2 cups of water for every cup of uncooked quinoa. Bring it to a boil and then cover your pot and reduce the heat. Simmer your quinoa for 15-20 minutes, until the water is absorbed. Take the pot off the heat and set it aside for 5 minutes. Uncover and fluff your quinoa with a fork.
6. In a large bowl, toss together the quinoa, corn, and red kidney beans. Mix all the ingredients and then mix in the roasted sweet potatoes.
7. In a small bowl, whisk together the Greek yogurt, garlic powder and lime juice for your dressing.
8. Top each serving with a dollop of dressing and sprinkle with cilantro.

Nutrition Information:

Serving Size: 1 Servings
Amount Per Serving: Calories: 1473Total Fat: 41gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 3mgSodium: 906mgCarbohydrates: 239gFiber: 32gSugar: 55gProtein: 46g

Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.