Go Back
Print
herbed sweet potato nourish bowl

Herbed Sweet Potato Nourish Bowl

Herbed baked sweet potatoes paired with rich coconut quinoa, greens, and topped with pomegranate seeds and sliced almonds.

Course Main Course
Keyword healthy dinner recipe, herbed sweet potato nourish bowl, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Taavi Moore

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

  1. Preheat the oven to 425°F. Line a baking sheet with foil.

  2. 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

  1. While sweet potatoes are baking, prepare the quinoa. Rinse and drain quinoa.

  2. 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

  1. 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.