BBQ Sweet Potato and Artichoke Quinoa Bowls with Feta

Get ready for a flavor-packed bowl that’s as satisfying as it is colorful. Crispy barbecue-seasoned sweet potatoes and artichokes meet fluffy quinoa, crunchy croutons and creamy feta cheese. This dish is a celebration of textures and tastes, all brought together with a smoky, tangy dressing.

Perfect for a hearty lunch or dinner, these bowls are easy to customize and sure to become a favorite. The shallow-frying technique gives the sweet potatoes an irresistible crispy exterior while keeping them tender inside. Top it all off with a drizzle of smoky sour cream dressing for the ultimate finishing touch.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

6.5 ounce ArtichokesView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Vegetable OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse all produce. In a small pot, bring 1 cup water and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover and simmer until tender, about 15 minutes. Transfer to a large bowl, stir in 1 tablespoon butter and season with salt and pepper. Set aside.
2. Meanwhile, heat 1/4 cup vegetable oil in a large pan over medium-high heat. Cut sweet potato into 1/2-inch cubes. Drain artichokes and pat dry with paper towels (this helps reduce splattering). Halve the tomatoes. Cut the demi-baguette into 1-inch cubes. Line a plate with paper towels.
3. Once oil is hot, add sweet potato cubes to the pan. Cook, turning occasionally, until tender and golden brown on all sides, 8-10 minutes. Use a slotted spoon to transfer to the lined plate. Immediately season with 1 teaspoon BBQ seasoning, salt and pepper.
4. Add artichokes to the same pan. Cook until crispy and browned, 4-6 minutes, turning occasionally. Transfer to the plate with sweet potatoes and season with another 1 teaspoon BBQ seasoning, salt and pepper. Carefully pour out the oil and wipe the pan clean.
5. Return the pan to medium-high heat. Add 1 tablespoon butter and a drizzle of olive oil. Once melted, add baguette cubes and toast, tossing, until golden, 3-5 minutes. Season with salt and pepper. In a small bowl, mix the remaining BBQ seasoning, sour cream, 2 teaspoons olive oil and 1 teaspoon water. Add more water if needed to reach a drizzling consistency. Season with salt and pepper.
6. Fluff the quinoa with a fork. Add arugula and a drizzle of olive oil, then season with salt and pepper. Add half of the sweet potatoes, artichokes, tomatoes, croutons and feta cheese; toss gently. Divide among bowls and top with the remaining ingredients. Drizzle with the dressing and serve.

Recipe Tips

FAQ

Can I make this recipe vegan?

Yes! Substitute the butter with olive oil or vegan butter, use a plant-based sour cream and omit the feta cheese or replace with a vegan alternative.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat sweet potatoes and artichokes in a skillet to restore crispiness.

Can I use a different grain instead of quinoa?

Absolutely. Cooked farro, brown rice or couscous would work well in this bowl.