These healthy, sweet potato lunch bowls are made with sweet potatoes, quinoa and broccoli. Pair them with greens, lemon tahini dressing and avocado for the perfect lunch bowl.
Jump to RecipeThis recipe is vegan, gluten free, and sugar free. It’s such a versatile recipe, so switch up the veggies to your preference. If you don’t like broccoli or have another veggie on hand, just swap out what you like.
You can add chicken, eggs, beans, lentils or any other protein of your choice to these bowls. I like to keep it simple, so I stick to the recipe. Plus, you will find this recipe to be very satisfying, so you may not need any extra protein.
Lately, I’ve been topping these bowls with lemon tahini dressing. I’ve also tried avocado, hummus and coconut aminos on top! All of which, tasted great!
To make the sweet potato lunch bowls:
You will need:
- 2 baking sheets
- an instant pot (optional for quinoa)
- glass meal prep containers (or storage containers to store your food)
- parchment paper
Ingredients:
- 2 1/2 cups cooked quinoa (1 cup dry will get you about 3 cups cooked)
- 3 medium/large sweet potatoes (diced)
- 2- 12 oz frozen broccoli florets
- 2 tbsp extra virgin olive oil (or avocado oil) distributed
- 1/2 tsp garlic powder distributed
- salt and pepper to taste
The gist:
After chopping the sweet potatoes, place them on a parchment lined baking sheet along with the frozen broccoli. You won’t want your veggies overlapping so use 2 baking sheets. Drizzle veggies with olive oil and sprinkle the garlic powder, salt and pepper over top. Use your hands to mix the veggies, being sure it’s all well coated with oil and seasonings.
Place in the oven at 425 degrees for 30-35 minutes, flipping halfway. If you like your veggies charred, broil for the last 2 minutes of baking.
While your veggies are roasting, prepare your quinoa. Follow these directions for instant pot quinoa, or follow the package directions.
Once everything is cooked, divide quinoa and veggies evenly among 5 lunch prep bowls. Cover and refrigerate for up to 6 days.
To prepare lunch bowls:
Heat the bowl in the microwave for about 1 minute 30 seconds, place it back on a baking sheet to warm in the oven, or warm on a skillet. I usually choose the microwave because it’s the fastest.
Eating Options:
- Eat bowl as is and top with lemon tahini dressing, avocado or hummus.
- Add mixed greens to a bowl, then add your heated veggies and quinoa. Add your toppings of choice. (My favorite way!)
Other meal prep recipes you will love:
Roasted Sweet Potatoes
Roasted Vegetable and Quinoa Bowls
Quinoa Salad with Chickpeas
Apple and Cinnamon Breakfast Quinoa Bowls
Pin this recipe to your favorite Pinterest board for later!
Enjoy, friends!
Sweet Potato Lunch Bowls
Equipment
- Instant Pot
- baking sheets ( preferably 2)
- Meal Prep Containers (5)
Ingredients
- 2 1/2 cups cooked quinoa (1 cup dry will get you about 3 cups cooked)
- 3 medium/large sweet potatoes (diced) (or 5 cups cooked)
- 2- 12 oz frozen broccoli florets
- 2 tbsp extra virgin olive oil (or avocado oil) distributed among each baking sheet
- 1/2 tsp garlic powder distributed among each baking sheet
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees
- You will want to prepare 2 large baking sheets, lined with parchment paper.
- Chop the sweet potatoes into 1 inch thick pieces. (You do not have to peel the skin).
- Distribute the sweet potatoes among the parchment paper lined baking sheets. Add the frozen broccoli.
- Pour olive oil over on top the potatoes and broccoli, followed by the garlic powder, salt and pepper. (Each baking sheet will get about a tablespoon of olive oil, and half of the garlic powder)
- Toss the potatoes and broccoli using your hands, until everything is well coated.
- Arrange the potatoes and broccoli into a single layer. Try not to overlap the potatoes because they won't get crispy. (This is why we use 2 large baking sheets)
- Roast for 30-35 minutes, flipping halfway. (If you like your vegetables crispy, broil for the last couple minutes of baking).
- While your vegetables are roasting, make the quinoa. Follow the link to cook the quinoa in the instant pot. Otherwise, follow the quinoa package directions.
- Once everything is finished cooking, distribute veggies and quinoa evenly among all meal prep bowls. Otherwise, serve warm!
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