Candy potato quinoa bowl with roasted veggies is a wholesome, hearty, nutrient-dense, meat-free meal you’ll be able to get pleasure from in underneath 45 minutes both heat or as a salad!

Wholesome, Balanced Candy Potato Quinoa Bowl

Generally, the perfect meals come from throwing collectively veggies, carbs, and protein utilizing no matter’s mendacity round your own home – and that’s how this candy potato quinoa bowl took place. The fast pickled onion addition got here later down the road, however is HIGHLY really helpful for a really satisfying, wholesome meal you’ll really get pleasure from consuming.

With its mixture of fluffy quinoa, caramelized roasted candy potato, and different roasted veggies and chickpeas, topped off with tangy pickled onion and creamy tahini dressing, this dish is actually contemporary, vibrant, and loaded with texture and taste.

Even higher, it’s a low-budget, simply customizable bowl meal with a satisfying mix of carbs, plant-based protein, heart-healthy fat, antioxidants, and many nutritional vitamins and minerals. Plus, you’ll be able to get pleasure from it over a number of days, heat or as a relaxing candy potato quinoa salad (we love a well-balanced vegan meal-prep meal!).

On the lookout for extra hearty vegan quinoa recipes? Take a look at our wholesome quinoa veggie bowl, Mediterranean quinoa (heat or chilly), or black bean quinoa casserole.

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The Components and Substitutes

Quinoa Candy Potato Bowl

Oil: Use a impartial cooking oil – like olive oil or avocado oil.

Quinoa: Any shade – black quinoa, white quinoa, crimson quinoa, or tri-color quinoa.

Candy potato: Or butternut squash/pumpkin.

Greens: Bulk up the roasted vegetable quinoa bowl with:Bell pepper (crimson, orange, or inexperienced)Chickpeas (common/low-sodium. Or white beans, black beans, kidney beans)

Spinach/kale: Use common or child spinach OR any darkish leafy kale like Tuscan, Dinosaur, Lacinato, or curly kale. Different greens – like lettuce – additionally work.

If utilizing kale, therapeutic massage it gently with olive oil to make the leaves extra tender and simple to digest. Alternatively, sauté the greens.

Parsley: (non-obligatory) Or cilantro, provides freshness and scrumptious natural taste.

Avocado: (non-obligatory) Sliced/diced, for creaminess, wholesome fat, and antioxidants.

Garlic powder: To season the candy potato.

Sea salt & black pepper

Fast Pickled Onions and Tahini Dressing

The under substances double as much as make fast pickled onions, whereas the leftover liquid is reworked right into a tangy, creamy tahini dressing.

Vinegar: We used rice vinegar, however apple cider vinegar or white wine vinegar would work, too (all of which err on the sweeter facet).

Lemon: (or lime) For a brighter, citrusy taste. Add zest for much more taste.

Crimson onion: Through the use of crimson onions, they turn into splendidly pink when pickled.

Garlic: Hold issues easy with garlic powder or use contemporary garlic cloves.

Sea salt & black pepper: To season to style.

Tahini: Use a high-quality tahini that isn’t overly bitter.

Sweetener: Non-compulsory, to steadiness the flavors. I.e., brown sugar, coconut sugar, agave, or maple syrup.

Water: To deliver the dressing to the right consistency.

Alternatively, experiment with pesto/basil ‘pesto’ dressing, Chipotle dressing, inexperienced goddess dressing, avocado crema, spicy peanut sauce, garlic sauce, and many others.

What To Add to a Vegan Quinoa Bowl

Different greens: Swap out the veggies based mostly on what’s in season and in your kitchen. I.e., broccoli, cauliflower, eggplant, zucchini, corn, Brussels sprouts, and many others.

Spanish quinoa bowl: Season the greens with Spanish seasoning, stir fire-roasted tomatoes into the quinoa, and optionally garnish with jalapeno slices, lime wedges, and chipotle sauce/sizzling sauce.

Different seasonings: Simply adapt the flavour of candy potato quinoa bowls by seasoning the veggies in another way. I.e., Italian seasoning, Za’atar, and many others., or particular person spices like cumin, smoked paprika, and cayenne pepper.

Protein: Though quinoa and chickpeas contribute protein, make heartier candy potato quinoa bowls with tofu, tempeh, or mock meats (like vegan hen).

Vegan cheese: Add vegan feta cheese for creaminess or dietary yeast for refined nutty, ‘tacky’ taste.

Nuts/seeds: To garnish for crunch, wholesome fat, and protein. I.e., sunflower seeds, pepitas/ pumpkin seeds, almonds, cashews, and many others.

Dried fruit: Like raisins or cranberries, for sweetness and chewy texture.

How you can Make A Candy Potato Quinoa Bowl

First, use a mandoline or sharp knife to thinly slice the crimson onion (the thinner the higher). Switch it to a medium bowl with the vinegar, lemon juice, garlic powder, salt, and black pepper. Combine effectively and put aside to ‘fast pickle’.

Preheat the oven to 375F/190C and line two baking sheets with parchment paper or silicone mats. Additionally, put together the remaining greens by dicing the candy potatoes into ½-inch items, slicing the bell pepper into wedge strips, and thinly slicing the carrots (about ¼-inch).

Switch the candy potato to at least one baking dish, and drizzle it with olive oil and add a sprinkle of garlic powder, salt, and pepper. Toss effectively and unfold in a single layer with some house in between.

Don’t overcrowd the tray, or the candy potato gained’t caramelize/roast correctly.

Unfold the chickpeas, bell pepper, and carrot slices (in separate sections) on the opposite tray. Drizzle with oil, add a sprinkle of salt and pepper, then roast the veggies for 15-20 minutes, or till tender and calmly caramelized.

Alternatively, go away the chickpeas, carrot, and bell pepper uncooked for a crisper texture with the quinoa with candy potato.  

In the meantime, rinse, then cook dinner the quinoa in line with its bundle directions (or immediately pot).

For extra taste, cook dinner the quinoa in common or low-sodium vegetable inventory.

Subsequent, switch the pickled onions to a brand new, small bowl, squeezing out the surplus liquid. Then, add the tahini, water, and (if utilizing) sweetener to the liquid and blend till creamy.

Make it thinner with extra water and alter it to style. I.e., extra lemon, salt, and many others.

To assemble candy potato and quinoa bowls, place the greens on one facet and the quinoa on the opposite. Prime them with the roasted veggies and pickled onions. Lastly, drizzle over the tahini sauce, optionally serving extra on the facet, sprinkle over the parsley, and luxuriate in it heat or at room temperature.

FAQs

Professional Recipe Suggestions

For those who’re utilizing kale: Gently therapeutic massage it with olive oil to remodel the leaves from powerful and fibrous to a extra tender chew whereas eradicating bitterness.

Experiment with the flavors: One of many best methods to adapt the flavour with no further effort is to experiment with seasonings. Nonetheless, you too can play with the veggies used, check out completely different dressings, and even completely different grains.

Get pleasure from it heat or chilled: Change it up relying in your temper! You’ll be able to even go away some veggies uncooked (just like the carrot, bell pepper, and/or chickpeas) for extra of a crunchy, refreshing candy potato quinoa salad.           

Storage Directions

As soon as ready, you’ll be able to retailer any leftovers (separate from the dressing) in an hermetic container within the fridge for 4-5 days.

Whereas your entire salad isn’t freezable, you possibly can additionally freeze any roasted vegetable and quinoa leftovers in freezer-safe container or Ziplock/Stasher luggage for as much as 3 months.

Benefit from the leftovers chilled, at room temperature, or warmed in a microwave.

Extra Vegan Quinoa Recipes

Images by Alfonso Revilla