Taylor's Global Quinoa Bowl with Roasted Sweet Potatoes
A vibrant plant-based bowl featuring protein-packed quinoa, roasted sweet potatoes, avocado, and a tahini-lemon dressing. This mediterranean-inspired vegetarian (gluten-free, high protein) ready in about 40 minutes pairs quinoa, medium sweet potatoes, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 3/4 cup quinoa
- 2 medium sweet potatoes
- 1 avocado
- 1 cup cherry tomatoes
- 1/2 cucumber
- 2 tbsp tahini
- 1/2 lemon
- 1 tbsp olive oil
- 1 clove garlic
- 1/2 tsp cumin
Instructions
- Step 1: Preheat oven to 425°F. Dice sweet potatoes into 1/2-inch cubes, toss with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp cumin. Roast for 25 minutes until tender and golden.
- Step 2: Rinse quinoa under cold water, then combine with 3/4 cup water and 1/4 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 3: Whisk together tahini, 1 tbsp lemon juice, 1 garlic clove (minced), 1/4 tsp cumin, and 2 tbsp water until smooth and creamy.
- Step 4: Slice cucumber into thin half-moons, halve cherry tomatoes, and dice avocado. Fluff cooked quinoa with a fork.
- Step 5: Assemble bowls by layering quinoa, roasted sweet potatoes, cucumber, tomatoes, and avocado. Drizzle with tahini dressing and finish with a squeeze of lemon juice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Taylor's Global Quinoa 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 Taylor's Global Quinoa 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 Taylor's Global Quinoa 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 Taylor's Global Quinoa 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.
Is Taylor's Global Quinoa Bowl with Roasted Sweet Potatoes gluten-free?
Yes — this recipe is tagged gluten-free, high protein, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
