5 from 1 vote
Three forks lie next to a Sweet Potato Quinoa Bowl with Cashew Curry Sauce.
Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Sweet Potato Quinoa Bowl - Roasted vegetables, healthy plant protein, lots of texture, bursts of fresh flavor, and a creamy Cashew Curry Sauce to bring it all together. A delicious fall meal suitable for any night of the week.
Course: Entree
Cuisine: dairy free, egg free, gluten free, soy free, vegan
Keyword: buddha bowl sauce, quinoa bowl, vegan buddha bowl
Servings: 4
Calories: 442 kcal
Author: Jenn Sebestyen
Ingredients
For the Sweet Potatoes:
  • 2 sweet potatoes (peeled and chopped into bite size pieces - about 1/2 inch)
  • 2 tart apples (peeled, cored, and chopped the same size as the sweet potato) (I used a Granny Smith)
  • 1 tsp oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp ground cinnamon
For the Chickpeas:
For the Quinoa:
  • 1 cup tri-color quinoa (rinsed well) (any color quinoa will work, but I prefer tri-color. White quinoa tends to get mushier and doesn't hold it's shape as well. Red quinoa would work well.)
  • 1 1/2 cups water or vegetable broth
Garnishes:
  • baby greens (like kale, chard, spinach, etc.) (optional, but highly recommended - eat your greens!)
  • chopped fresh cilantro
  • grape tomatoes (halved)
  • squeeze of lime juice
  • raw shelled pumpkin seeds
For the Cashew Curry Sauce (Makes about 2 cups):
Instructions
  1. Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside.

  2. In a medium mixing bowl, toss together the chopped sweet potatoes, apples, 1 tsp oil, smoked paprika, chili powder, and ground cinnamon. Make sure the seasonings are evenly distributed over the potatoes and apples. Pour onto one of the baking sheets and spread out into one even layer.

  3. In the same mixing bowl, toss the drained chickpeas with 1 tsp oil, garlic powder, and cumin. Spread out onto the other baking sheet in one even layer. 

  4. Place both baking sheets into the preheated oven for 15 minutes. Toss, turn the pans around and switch their position in the oven to ensure even baking throughout. Bake another 10-15 minutes until tender and starting to caramelize on the edges.

  5. While the potatoes, apples, and chickpeas are baking, start the quinoa. Combine the quinoa and water or broth in a sauce pot. Bring to a boil, lower heat, and simmer for 12-15 minutes until tender and the water is absorbed.

  6. Once the quinoa is cooking, start the sauce. Place all ingredients for the sauce into a high speed blender and purée until smooth. Add additional water 1 tablespoon at a time to thin out, if needed, to your desired consistency. Taste and adjust seasoning, adding a little more heat with a dash or two of sriracha, if desired.

  7. To assemble the bowls - place a big handful of baby greens in the bottom of each bowl and top with quinoa, sweet potatoes and apples, roasted chickpeas, and any garnishes you're using, like halved grape tomatoes, shelled pumpkin seeds, fresh chopped cilantro. Drizzle everything with the Cashew Curry Sauce...as much or as little as you like. I use about 1/4 cup per bowl - you'll have some leftover sauce.

  8. Enjoy!

Recipe Notes

~ This recipe might seem like it has a lot of components, but they are all easy and if you time it right, they all come together in just 35-40 minutes.

~ Nutrition facts calculated without garnishes or sauce since amounts can vary.

 

Nutrition Facts
Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce
Amount Per Serving
Calories 442 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 115mg5%
Potassium 564mg16%
Carbohydrates 73g24%
Fiber 12g50%
Sugar 16g18%
Protein 13g26%
Vitamin A 15900IU318%
Vitamin C 32.2mg39%
Calcium 110mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.