Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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:
  • 1 cup quinoa (rinsed)
  • 2 cups water
  • 0.25 tsp salt
    • For the Roasted Vegetables:
  • 2 medium sweet potatoes (peeled and cubed)
  • 1 red bell pepper (chopped)
  • 1 zucchini (sliced)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • Salt & pepper to taste
    • For the Herby Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tbsp olive oil
  • 1 clove garlic (minced)
  • 2 tbsp fresh dill (chopped)
  • 2 tbsp fresh parsley (chopped)
  • Salt to taste
    • Optional Toppings:
  • 0.25 cup crumbled feta cheese
  • 2 tbsp roasted pumpkin seeds
  • Handful of baby spinach or arugula
  • Lemon wedges
Instructions
    Cook the Quinoa
  1. 1
    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.
    2. Roast the Vegetables
  2. 2
    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.
    3. Make the Herby Yogurt
  3. 3
    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.
    4. Assemble the Bowl
  4. 4
    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.

Keywords: healthy, easy, vegetarian, meal prep, gluten-free
Read it online: https://petitepanini.com/recipe/roasted-sweet-potato-quinoa-bowl-with-herby-yogurt-recipe/