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!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Peel and dice the sweet potatoes into 1/2-inch cubes.
Slice the bell peppers into thin strips.
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.
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.
While the vegetables are roasting, rinse the quinoa under cold water using a fine-mesh sieve.
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.
When the quinoa is cooked, remove it from the heat, fluff it with a fork, and let it cool slightly.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, and bell peppers. Toss gently to mix.
Drizzle the mixture with the remaining 1 tablespoon of olive oil and the lemon juice. Add the remaining salt and black pepper to taste.
Sprinkle the chopped fresh cilantro over the top and give the dish a final toss to combine.
Serve warm or at room temperature as a main dish or side. Enjoy!
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1294 mg | 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.
