Sunrise Quinoa Power Bowl

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

A nutrient-packed grain bowl with roasted sweet potatoes, avocado, and a zesty citrus dressing, perfect for morning energy. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, sweet potato, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 480 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, uncooked quinoa
• 2 medium, cubed sweet potato
• 2 tbsp olive oil
• 1 cup, halved cherry tomatoes
• 1, sliced avocado
• 1 cup, shelled edamame
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium cubed sweet potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp cumin. Roast for 25 minutes until golden and tender.
2. Step 2: While sweet potatoes roast, cook 1 cup uncooked quinoa in 2 cups water according to package instructions (usually 15 minutes), then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt to make dressing. Toss 1 cup shelled edamame, 1 cup halved cherry tomatoes, and cooked quinoa with 1/4 of the dressing. Top with roasted sweet potatoes and sliced avocado just before serving.