Roasted Sweet Potato and Quinoa Bowl with Avocado, Orange and Feta

This vibrant bowl brings together some of the most nutrient-dense ingredients for a satisfying and delicious meal. Roasted sweet potatoes add natural sweetness, while fluffy quinoa provides a protein-packed base. Creamy avocado, juicy orange segments and tangy feta cheese create a perfect balance of flavors and textures.

Topped with crunchy almonds and a zesty citrus-Dijon dressing, this dish is as colorful as it is nourishing. It’s an excellent choice for a quick weeknight dinner or a meal-prep lunch that will keep you energized.

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Ingredients

3 ounce QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. For extra crispy sweet potatoes, place the baking sheet in the oven while it preheats. Rinse the quinoa and place it in a medium pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes until tender and the water is absorbed. Fluff with a fork and set aside.
2. Meanwhile, peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes on a baking sheet with 1 tablespoon olive oil, salt and pepper. Roast for about 15 minutes until tender and lightly caramelized.
3. Using a small sharp knife, cut off the top and bottom of the orange, then slice off the peel and white pith. Hold the orange over a medium bowl and cut between the membranes to release the segments. Squeeze the remaining core into the bowl to collect the juice.
4. Make the dressing: To the orange juice, add the juice of half a lemon and 1 tablespoon Dijon mustard. Whisk in 2 tablespoons olive oil. Season with salt and pepper to taste.
5. Halve the avocado, remove the pit, peel and slice thinly.
6. To serve, divide the quinoa between bowls. Toss the arugula with half the dressing and place it on top of the quinoa. Arrange the avocado slices, orange segments, roasted sweet potatoes, crumbled feta and sliced almonds over the arugula. Drizzle with the remaining dressing and enjoy immediately.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with brown rice, farro or couscous. Adjust cooking time accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the arugula crisp and avocado fresh.

Is this recipe vegan?

It can be made vegan by omitting the feta cheese or using a vegan feta alternative.