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Dinner recipe · from the recipe book

Roasted Sweet Potato Quinoa Bowls with Green Herb Sauce

Caramelized sweet potato, cauliflower and chickpeas over fluffy quinoa, finished with a bright, tangy herb-yogurt sauce and crunchy pepitas.

Roasted Sweet Potato Quinoa Bowls with Green Herb Sauce

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 3¾ cups florets400 gCauliflowercut into florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 3 tbsp40 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 4¾ cups chopped100 gKalestems removed, thinly sliced
  • 2 cups sliced200 gCucumberdiced
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • 1 cup chopped15 gFresh cilantroleaves and tender stems
  • 1½ tbsp chopped8 gFresh mintleaves
  • 2 cloves6 gGarlicpeeled
  • 2½ tbsp40 gLemon juice
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the pan, toss the sweet potato, cauliflower and chickpeas with 30 g (about 2 tablespoons) of the olive oil, the cumin, the paprika, half of the salt and the black pepper. Spread in one layer.
  3. Roast for 30 to 35 minutes, stirring halfway, until the sweet potato is tender and the edges are browned.
  4. While the vegetables roast, bring the quinoa and the water to a boil in a saucepan, cover, lower the heat and simmer 15 minutes. Remove from the heat and let stand covered 5 minutes, then fluff with a fork.
  5. In a bowl, rub the kale with 1 tablespoon of the lemon juice (about a third) until it softens slightly.
  6. Make the herb sauce: blend or finely chop the parsley, cilantro, mint and garlic, then stir them into the Greek yogurt with the remaining lemon juice, the remaining olive oil and the remaining half of the salt. Thin with a splash of water from the tap if you like it pourable.
  7. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, until they pop and smell nutty.
  8. Divide the quinoa among four bowls. Top with the kale, the roasted sweet potato, cauliflower and chickpeas, and the cucumber.
  9. Spoon the herb sauce over each bowl and scatter with the pumpkin seeds.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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