Herbed Sweet Potato Nourish Bowl
Herbed baked sweet potatoes paired with rich coconut quinoa, greens, and topped with pomegranate seeds and sliced almonds.
Ingredients
Baked Sweet Potatoes
- 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
Coconut Quinoa
- 1 cup quinoa (rinsed and drained)
- One 15 oz. can coconut milk
- ¼ tsp kosher salt
Other additions
- ¼ cup pomegranate seeds
- ¼ cup sliced almonds
- Salad mix
Instructions
Baked Sweet Potatoes
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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.
Coconut Quinoa
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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.
Assemble
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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.