In the world of wholesome meals, few dishes strike the perfect balance between flavor, nutrition, and satisfaction like a Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt. This vibrant and filling dish is not just a feast for the eyes—it’s also deeply nourishing, full of fiber, plant-based protein, and healthy fats. Whether you’re a busy professional, a health-conscious parent, or someone just looking to eat better without sacrificing taste, this bowl is your new go-to.
Packed with roasted vegetables, fluffy quinoa, and a zesty herb-infused yogurt sauce, this bowl is easy to customize and even easier to love. It makes a perfect vegetarian dinner, a satisfying meal prep option, or a colorful side for gatherings.
Let’s break down the ingredients, preparation steps, pro tips, and delicious variations to help you perfect this comforting yet energizing dish.
Why You’ll Love This Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt
- Balanced & Wholesome: With complex carbs from sweet potatoes, protein from quinoa, and probiotics from yogurt, this bowl offers complete nourishment.
- Meal Prep Friendly: Components can be made ahead and assembled when needed.
- Customizable: Swap in your favorite veggies, grains, or sauces based on what you have.
- Naturally Gluten-Free: A great option for those with gluten sensitivities.
- Seasonless Favorite: Works well in all seasons—warm and cozy in winter, light and refreshing in summer.
Ingredients Breakdown: What You’ll Need
To make this Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt, you’ll need a mix of pantry staples and fresh ingredients. Below is a comprehensive breakdown of what goes into the recipe:
1. For the Quinoa Base
- Quinoa (1 cup): Rinsed thoroughly to remove bitterness. This nutrient-rich seed acts as the hearty base for the bowl.
- Water (2 cups): For cooking the quinoa.
- Salt (¼ tsp): Enhances the flavor of the grain.
2. For the Roasted Vegetables
- Sweet Potatoes (2 medium): Peeled and cubed for caramelized sweetness.
- Red Bell Pepper (1): Adds a pop of color and subtle crunch.
- Zucchini (1): Balances out the sweetness and adds moisture.
- Olive Oil (1 tbsp): Helps with roasting and crisping.
- Spices:
- Smoked Paprika (1 tsp) – adds depth and subtle smokiness.
- Garlic Powder (½ tsp) – brings sharp, earthy notes.
- Cumin (½ tsp) – adds warmth and complexity.
- Salt & Pepper – to taste.
3. For the Herby Yogurt Sauce
- Greek Yogurt (1 cup): Use plain, full-fat yogurt for the creamiest texture.
- Lemon Juice (1 tbsp): Adds brightness and acidity.
- Olive Oil (1 tbsp): Gives the sauce a silky finish.
- Garlic (1 clove, minced): Punchy and aromatic.
- Fresh Herbs:
- Dill (2 tbsp, chopped)
- Parsley (2 tbsp, chopped)
(Can substitute or add mint or basil.)
4. Optional Garnishes & Add-Ins
- Crumbled Feta Cheese
- Pumpkin Seeds or Sunflower Seeds
- Baby Spinach or Arugula
- Lemon Wedges
- Chili Flakes for Heat
Step-by-Step Instructions
Step 1: Prepare the Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh sieve for 30 seconds. This step is key to removing quinoa’s natural bitterness caused by saponins.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, turn off the heat and let it rest for 5 minutes before fluffing with a fork.
Chef’s Tip: For extra flavor, cook the quinoa in low-sodium vegetable broth instead of water.
Step 2: Roast the Vegetables
Preheat your oven to 200°C (400°F). While it’s heating:
- Peel and cube your sweet potatoes into ½-inch pieces.
- Slice the zucchini and dice the red bell pepper.
- Toss the vegetables in a large mixing bowl with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread the veggies in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through to ensure even browning.
Pro Tip: Keep the vegetables spaced out on the sheet to encourage roasting, not steaming.
Step 3: Make the Herby Yogurt Sauce
While the vegetables roast, whisk together the following in a small bowl:
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 minced garlic clove
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- Salt to taste
Let the sauce sit in the fridge while everything else finishes—this helps the flavors meld beautifully.
Step 4: Assemble Your Bowl
In individual bowls or meal prep containers:
- Start with a bed of fluffy quinoa.
- Add a generous serving of roasted vegetables.
- Top with a dollop (or two!) of herby yogurt sauce.
- Add your chosen garnishes—crumbled feta, seeds, leafy greens, or chili flakes.
Serve with a lemon wedge for added zing.
Serving Suggestions
This Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt is incredibly versatile:
- Serve Warm or Cold: Enjoy it warm for dinner or cold the next day as a packed lunch.
- Make it a Wrap: Stuff it into whole grain pitas or wraps for a portable version.
- As a Side Dish: Serve alongside grilled meats or baked tofu for added protein.
- Turn It into a Salad: Add cherry tomatoes, cucumber, and a splash of red wine vinegar for a Mediterranean-style salad.
Variations & Customizations
Make It Vegan
- Replace Greek yogurt with a plant-based alternative like coconut yogurt or almond yogurt.
- Omit feta or use vegan feta-style cheese.
Change Up the Veggies
- Try roasted cauliflower, broccoli, cherry tomatoes, mushrooms, or brussels sprouts.
- Use seasonal produce like butternut squash or asparagus for a fresh twist.
Boost the Protein
- Add roasted chickpeas, soft-boiled eggs, grilled halloumi, or cooked lentils for more protein.
Add a Crunch
- Top with roasted nuts, crispy onions, or spiced granola for texture.
Storage Tips
- Fridge: Store the quinoa, roasted vegetables, and yogurt sauce in separate airtight containers. They’ll stay fresh for 4–5 days.
- Freezer: While yogurt sauce isn’t freezer-friendly, both quinoa and roasted veggies can be frozen separately for up to 2 months.
- Reheating: Reheat quinoa and veggies in the microwave or stovetop. Add yogurt sauce fresh when serving.
Final Thoughts
The Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt is the kind of meal that never feels boring. It’s flexible, full of color and texture, and hits every note—creamy, crunchy, savory, and slightly sweet. Whether you’re trying to eat more plant-based meals, looking for a vibrant dish to serve guests, or just want something that’s as good on day five as it is on day one, this bowl delivers.
Try it once, and you’ll find yourself reaching for this recipe again and again
Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt Recipe
Description
A vibrant and nourishing Roasted Sweet Potato & Quinoa Bowl with Herby Yogurt, packed with wholesome grains, roasted vegetables, and a creamy herb-infused yogurt sauce. Perfect for lunch, meal prep, or a light dinner—this balanced bowl is full of color, flavor, and texture.
Ingredients
For the Base:
For the Roasted Vegetables:
For the Herby Yogurt Sauce:
Optional Toppings:
Instructions
Cook the Quinoa
- Rinse the quinoa under cold water using a fine mesh sieve to remove bitterness. In a saucepan, bring 2 cups of water and 1 cup of rinsed quinoa to a boil. Add a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
Roast the Vegetables
- Preheat the oven to 200°C. Toss sweet potato, bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway, until golden and tender.
Make the Herby Yogurt
- In a bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill, and parsley. Stir until well blended. Season with salt to taste and chill in the fridge until serving.
Assemble the Bowl
- In each bowl, start with a bed of fluffy quinoa. Top with roasted vegetables. Add a generous spoonful of herby yogurt. Garnish with crumbled feta, pumpkin seeds, and a few leaves of baby spinach or arugula. Serve with lemon wedges.
Note
Make it vegan: Substitute the yogurt with a dairy-free yogurt and skip the feta.
Meal prep: Store components separately in the fridge for up to 4 days. Yogurt sauce keeps well in an airtight container.
Add protein: Top with a soft-boiled egg, grilled tofu, or roasted chickpeas.
Spice it up: Add a pinch of cayenne or chili flakes for heat.
