Herbed baked sweet potatoes paired with rich coconut quinoa, greens, and topped with pomegranate seeds and sliced almonds.
I am sure many of you are making goals to live a healthier lifestyle in this new year. That’s great, but I am sure you’re also wondering “how do I start?”
Recipes like these are a great start! This nourish bowl is packed with veggies, healthy fats, and grains. It is simple and easy to make and oh so delicious!
These crispy sweet potatoes are packed with flavor. They are tossed in olive oil, fresh rosemary, sage and thyme, garlic, salt, and pepper.
Paired with a rich quinoa cooked in coconut milk and salt.
Finally, paired with a light salad mix, sweet pomegranate seeds, and crunchy sliced almonds.
Preparing this recipe is a lot simpler than you think.
The sweet potatoes are roasted, coconut quinoa is cooked on the stove, then all the ingredients are combined in a bowl.
It’s ready in less than 30 minutes.
This Herbed Sweet Potato Nourish Bowl is…
- Flavorful and nourishing
- Simple and easy
- Relatively quick to make
- Oh so delicious!
Herbed baked sweet potatoes paired with rich coconut quinoa, greens, and topped with pomegranate seeds and sliced almonds.
- 2 large sweet potatoes, cut into 1" cubes
- 2 tbsp olive oil
- 3 cloves of garlic, crushed
- 2 tbsp fresh rosemary
- 1 tbsp chopped fresh sage leaves
- 1 tbsp fresh thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup quinoa (rinsed and drained)
- One 15 oz. can coconut milk
- ¼ tsp kosher salt
- ¼ cup pomegranate seeds
- ¼ cup sliced almonds
- Salad mix
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Preheat the oven to 425°F. Line a baking sheet with foil.
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Add cubed sweet potatoes to the baking sheet. Toss with olive oil, fresh herbs, garlic, salt, and pepper. Bake for 28-30 minutes until golden brown and crispy.
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While sweet potatoes are baking, prepare the quinoa. Rinse and drain quinoa.
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Add to a medium saucepan. Stir in coconut milk and salt. Bring to a low boil, reduce to simmer, then cover. Cook for 15-20 minutes until quinoa is cooked (it will look more wet than traditionally cooked quinoa, that's ok). Take off the heat and keep covered until sweet potatoes are done.
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Serve by placing a bed of salad mix on the bottom of a bowl. Spoon over quinoa and sweet potatoes. Top with a sprinkle of pomegranate seeds and sliced almonds.
