Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes
A hearty and colorful one-pan meal featuring tender sweet potatoes, fluffy quinoa, and brown rice, roasted to perfection with herbs and spices. This american-inspired sheet pan ready in about 40 minutes pairs quinoa, brown rice, medium sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 cup brown rice
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- to taste salt
- to taste black pepper
- 1 cup broccoli
- 1/4 cup fresh parsley
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp garlic powder, salt, and black pepper until evenly coated.
- Step 2: Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway through.
- Step 3: While the sweet potatoes roast, cook 1 cup rinsed quinoa and 1 cup rinsed brown rice according to package instructions until tender, then fluff with a fork.
- Step 4: After roasting, add 1 cup broccoli florets to the baking sheet and roast for 5 more minutes until the broccoli is tender-crisp.
- Step 5: In a large bowl, combine the cooked quinoa and brown rice, roasted sweet potatoes, and broccoli. Toss with 1/4 cup chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes?
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 quinoa from drying out.
Can I substitute ingredients in Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes?
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 Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes 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.
What goes well with Sheet Pan Quinoa and Brown Rice Bowl with Roasted Sweet Potatoes?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
