Cinnamon-Roasted Sweet Potato and Quinoa Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and wholesome bowl featuring creamy roasted sweet potatoes, nutty quinoa, and a drizzle of tahini-cinnamon sauce. This middle eastern-inspired vegetarian (gluten-free) ready in about 65 minutes pairs sweet potatoes, quinoa, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (11 ratings) Prep: 30 min Cook: 35 min Serves 4 Middle Eastern cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cube 2 lbs sweet potatoes into 1-inch pieces. Toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp cinnamon. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, flipping halfway.
  2. Step 2: While the sweet potatoes roast, cook 1 cup quinoa in 2 cups water according to package instructions. Drain and fluff with a fork.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp maple syrup, 1 tsp cinnamon, and 1/2 tsp water until smooth. Adjust seasoning with additional salt or pepper if needed.
  4. Step 4: To serve, divide the cooked quinoa into bowls. Top with roasted sweet potatoes, a drizzle of the tahini-cinnamon sauce, and 1/4 cup chopped walnuts. Gently toss to combine.

Frequently asked questions

How long does Cinnamon-Roasted Sweet Potato and Quinoa Bowl take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Roasted Sweet Potato and Quinoa Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Cinnamon-Roasted Sweet Potato and Quinoa Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Roasted Sweet Potato and Quinoa Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Roasted Sweet Potato and Quinoa Bowl vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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