Salt & Wind Travel

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Sweet Potato Feta Quinoa Bowls Recipe

Sweet Potato Feta Quinoa Bowls Recipe

When it comes to getting our eating back on track, we turn to some of our favorite inspiring clean-eating sites and one at the top of that list is Love and Lemons.

Jeanine’s recipes are always easy-going but inspired kinda like the city of Austin where she lives. So, when it came to a healthy recipe for the holiday season, we went right to her.

For me, a reset meal has to be three things: healthy, delicious, and (most importantly) easy! This Sweet Potato Feta Quinoa Bowls recipe is my go-to fall meal. It’s made from just a few simple ingredients – perfect for a cosy dinner – be sure to save the leftovers for lunch!

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

love lemons sweet potato quinoa bowls v medium
Sweet Potato Feta Quinoa Bowls Recipe

Sweet Potato Feta Quinoa Bowls Recipe

For me, a reset meal has to be three things: healthy, delicious, and (most importantly) easy! This Sweet Potato Feta Quinoa Bowls recipe is my go-to fall meal. It’s made from just a few simple ingredients - perfect for a cosy dinner - be sure to save the leftovers for lunch!
5 from 4 votes
Prep Time 10 mins
Total Time 45 mins
Course Dinner, Lunch, Main
Cuisine American
Servings 2 Bowls

Ingredients
  

  • 1 medium sweet potatoes cubed
  • Extra-virgin olive oil for drizzling
  • Kosher salt and Freshly ground black pepper
  • 2 cups baby spinach or other salad greens
  • 1 cup cooked quinoa
  • 1/2 cup cooked chickpeas drained and rinsed if from a can
  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red cabbage
  • 1/4 cup whole raw almonds toasted and chopped
  • 2 thinly sliced green onions (aka scallions)
  • Juice of 1/2 lemon plus more to taste

Instructions
 

  • Roast The Sweet Potatoes: Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
  • Make The Grain Bowl: Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and pinches of salt and pepper, to taste. Toss and serve in bowls.
Keyword healthy lunch, Lunch bowl, Quinoa bowl, Sweet potato bowl
Tried this recipe?Mention @saltandwind or tag #swsociety!

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