Cumin-Spiced Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty grain bowl with roasted vegetables, quinoa, and a smoky cumin dressing. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs quinoa, chickpeas, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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 quinoa
• 15 oz chickpeas
• 12 oz sweet potatoes
• 1 tsp cumin
• 1/2 tsp paprika
• 4 tbsp olive oil
• 1 lime
• 1/4 cup cilantro

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Instructions

1. Step 1: Cook 1 cup quinoa in 2 cups water according to package instructions. While cooking, toss 12 oz diced sweet potatoes with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp paprika, and 1/4 tsp salt. Roast at 425°F for 20 minutes.
2. Step 2: Drain and rinse 15 oz canned chickpeas. Pat dry, then toss with 2 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt. Roast alongside sweet potatoes for 15 minutes until crispy.
3. Step 3: Squeeze juice from 1 lime into a small bowl. Add 1/4 cup chopped cilantro, 1/2 tsp cumin, and 1 tbsp olive oil. Whisk until emulsified. Fluff cooked quinoa and mix with roasted vegetables and chickpeas. Drizzle with lime-cilantro dressing before serving.