Sun-Kissed Tomato & Herb Quinoa Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-packed bowl featuring roasted cherry tomatoes and sweet potatoes with fluffy quinoa, finished with fresh herbs and lemon vinaigrette. This vegetarian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs pint cherry tomatoes, pounds sweet potatoes, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pint cherry tomatoes
• 1.5 pounds sweet potatoes
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon
• 1/4 cup fresh parsley
• 2 tablespoons fresh basil
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1.5 pounds peeled and cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread on a parchment-lined baking sheet.
2. Step 2: Add 1 pint cherry tomatoes to the baking sheet; roast for 25 minutes until sweet potatoes are fork-tender and tomatoes are slightly burst.
3. Step 3: While vegetables roast, combine 1 cup quinoa with 2 cups vegetable broth in a saucepan. Bring to a simmer, cover, and cook for 15 minutes until liquid is absorbed; remove from heat and fluff with a fork.
4. Step 4: Zest and juice 1 lemon, then whisk with 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make vinaigrette.
5. Step 5: Fluff cooked quinoa, fold in 1/4 cup chopped parsley and 2 tablespoons chopped basil, then toss with 3 tablespoons vinaigrette. Divide into bowls, top with roasted tomatoes and sweet potatoes.