Sweet Potato Quinoa Bowls with Cashew Curry Sauce

Three forks lie next to a Sweet Potato Quinoa Bowl with Cashew Curry Sauce.

5 from 3 votes

Sweet Potato Quinoa Bowls with Cashew Curry Sauce

These Sweet Potato Quinoa Bowls feature lots of texture, bursts of fresh flavor, and a creamy Cashew Curry Sauce to bring it all together. They can be made in under an hour making them a delicious meal suitable for any night of the week.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 442kcal

Author: Jenn Sebestyen

Ingredients

For the Sweet Potatoes

2 sweet potatoes peeled and chopped into bite size pieces - about ½ inch
2 tart apples peeled, cored, and chopped the same size as the sweet potato
1 teaspoon olive oil
½ teaspoon smoked paprika
¼ teaspoon chili powder
¼ teaspoon ground cinnamon

For the Chickpeas

1 can (15 oz) chickpeas drained and rinsed
1 teaspoon olive oil
¼ teaspoon garlic powder
⅛ teaspoon cumin

For the Quinoa

1 cup tri-color quinoa rinsed well
1 ½ cups water or vegetable broth

Garnishes

baby greens like kale, chard, spinach, etc., optional
chopped fresh cilantro
grape tomatoes halved
squeeze of lime juice
raw shelled pumpkin seeds

For the Cashew Curry Sauce (Makes about 2 cups):

1 ½ cups raw cashews Note: if you do not have a high speed blender, you will need to soak your cashews in hot water for AT LEAST 30 minutes, up to 2 hours
1 cup water
1 ½ tablespoons curry powder
1-2 teaspoon(s) pure maple syrup
½ teaspoon salt or to taste
juice of ½ lime
dash of sriracha optional

Instructions

Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium mixing bowl, toss together the chopped sweet potatoes, apples, 1 teaspoon 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.
In the same mixing bowl, toss the drained chickpeas with 1 teaspoon oil, garlic powder, and cumin. Spread out onto the other baking sheet in one even layer.
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 to 15 minutes until tender and starting to caramelize on the edges.
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 to 15 minutes until tender and the water is absorbed.
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.
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 ¼ cup per bowl - you'll have some leftover sauce.

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 to 40 minutes.

~ If you do not have a high speed blender, like a Vitamix or Blendtec, make sure to soak your cashews in hot water for at least 30 minutes or up to 2 hours!

~ Chop the sweet potatoes and apples into similar size pieces so they cook evenly.

~ Use a rimmed baking sheet for roasting so the chickpeas don't roll off.

~ Line the baking sheets with parchment paper to prevent sticking.

~ Rinse the quinoa well under cold water before cooking.

~ Start the quinoa while the sweet potatoes and chickpeas are in the oven. Once the quinoa is started, blend up the sauce. This will ensure all components of the quinoa bowls will be ready at the same time.

~ Adding the warm sweet potatoes, quinoa, and chickpeas right over the greens starts to wilt them down just ever so slightly making them easier to eat without being at all mushy or slimy.

~ Make it your own! Feel free to mix it up by using different grains, veggies, toppings, and sauce.

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

Nutrition