Quinoa Sweet Potato and Peppers

Bright, flavorful, and packed with wholesome goodness, this Quinoa Sweet Potato and Peppers recipe is a must-try for anyone seeking a hearty yet healthy dish. Tender, caramelized sweet potatoes and colorful roasted bell peppers are paired with fluffy quinoa, creating a deliciously nutrient-rich base. Seasoned with a blend of cumin, paprika, and garlic, this dish offers warm, smoky undertones that perfectly complement its zesty lemon finish and fresh cilantro garnish. Ready in just 45 minutes, this gluten-free, vegetarian recipe works equally well as a satisfying main course or a vibrant side dish, making it a versatile addition to your meal plan. Perfect for meal prep, dinner parties, or a simple weeknight dinner, this recipe brings together bold flavors and wholesome ingredients in a way that’s sure to please!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potato
• 2 bell peppers (red, yellow, or orange)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

Peel and dice the sweet potatoes into 1/2-inch cubes.

Step 3

Slice the bell peppers into thin strips.

Step 4

Place the sweet potatoes and bell peppers onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with ground cumin, paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.

Step 5

Spread the vegetables out into a single layer and roast in the preheated oven for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized.

Step 6

While the vegetables are roasting, rinse the quinoa under cold water using a fine-mesh sieve.

Step 7

In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.

Step 8

When the quinoa is cooked, remove it from the heat, fluff it with a fork, and let it cool slightly.

Step 9

In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, and bell peppers. Toss gently to mix.

Step 10

Drizzle the mixture with the remaining 1 tablespoon of olive oil and the lemon juice. Add the remaining salt and black pepper to taste.

Step 11

Sprinkle the chopped fresh cilantro over the top and give the dish a final toss to combine.

Step 12

Serve warm or at room temperature as a main dish or side. Enjoy!

Nutrition Facts

Serving size	1202.9 grams (1202.9g)

Amount per serving	% Daily Value*
Calories	1324

Total Fat 66.60g	85%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 7.30g
Cholesterol 8mg	3%
Sodium 4062mg	177%
Total Carbohydrate 151.20g	55%
Dietary Fiber 12.10g	43%
Total Sugars 23.30g
Protein 30.40g	61%

Vitamin D 0IU	0%
Calcium 170mg	13%
Iron 10mg	57%
Potassium 1294mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 9.2%

Carbs: 45.6%