Braised Quinoa Bowl with Roasted Sweet Potatoes and Maple-Glazed Carrots

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A nourishing grain bowl featuring quinoa cooked in vegetable broth, topped with caramelized sweet potatoes and carrots for balanced sweetness. This Healthy-inspired vegetarian recipe, ready in about 40 minutes, pairs quinoa, vegetable broth, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 2 medium, peeled and diced sweet potatoes
• 1 tbsp olive oil
• 2, peeled and sliced carrots
• 1 tbsp maple syrup
• 1/2 tsp, ground cinnamon
• to taste salt
• to taste pepper
• 2 tbsp, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced sweet potatoes and 2 sliced carrots with 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp ground cinnamon, salt, and pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. Step 3: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
4. Step 4: Fluff quinoa with a fork, then stir in 2 tbsp chopped cilantro. Divide into bowls and top with roasted vegetables.