Sweet Potato Quinoa Bowls

Sweet Potato Quinoa Bowls

  • Serves 2-3
  • Difficulty Easy
  • Prep 30 Minutes
  • Cook 40 Minutes

Recipe by: Love and Lemons


1 medium sweet potato, cubed*
extra-virgin olive oil, for drizzling
1⁄2 cup cooked chickpeas,
Drained and rinsed 1 cup cooked quinoa
2 scallions, finely chopped
1⁄4 cup thinly sliced red cabbage
1⁄3 cup crumbled feta cheese
1⁄4 cup almonds, toasted and chopped
2 cups baby salad greens
juice of 1⁄2 lemon, more to taste
sea salt and freshly ground black pepper


Preheat the oven to 180°c and line a baking sheet with parchment paper
Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper.
Roast until golden brown, 25 to 35 minutes.
Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens.
Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper.
Add more lemon juice and season to taste. Toss and serve in bowls.

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