Hailey's Wellness Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutrient-packed quinoa bowl with roasted vegetables and lemon-tahini dressing, inspired by Hailey Bieber's clean-eating lifestyle. This Healthy-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potato, peeled and diced, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 calories and feeds 2, 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.

Prep: 20 min Cook: 25 min Serves 2 Healthy cuisine 395 cal/serving

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Ingredients

1.5 cups sweet potato, peeled and diced
1.5 cups broccoli florets
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/2 cup quinoa, uncooked
1 cup water
3 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp water
2 cups arugula

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Instructions

Step 1: Preheat oven to 400°F. Toss 1.5 cups diced sweet potato and 1.5 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.
Step 2: In a saucepan, combine 1/2 cup uncooked quinoa and 1 cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Step 3: Whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp water in a small bowl until smooth and creamy.
Step 4: Assemble bowls with 1.5 cups cooked quinoa, topped with roasted vegetables, drizzled with 2 tbsp lemon-tahini dressing, and finished with 2 cups arugula.