Assemble some of the season’s best side dishes and you have a trendy super-food bowl! Bright. Easy. Healthy.
The cranberries in this recipe pop during the roasting process–that addition of tartness to the top of the sweet potatoes is a way to build flavors without adding extra sugar, fat, and calories to your recipe.
A quick and easy coconut-curry sauce brings the varied flavors and textures of this bowl together very nicely.
Sweet Potato and Cranberry Quinoa Bowl
- 2 sweet potatoes, scrubbed clean (peeling is optional)
- 7 cloves garlic, peeled and divided
- 4 cloves, roughly chopped (for the sweet potato)
- 1 cloves, finely minced (for the quinoa)
- 2 cloves, thinly sliced (for the sauce)
- 2 Tablespoons grapeseed oil, divided
- 2 teaspoon salt, divided
- 1 teaspoon ground sea salt
- Dash, ground black pepper
- 1 Cup fresh cranberries
- 1 Cup quinoa, rinsed, and prepared according to directions
- 1/3 Cup white onion, minced
- 6 limes
- 5 limes, juiced
- 1 lime, cut into wedges
- ½ teaspoon curry powder
- 1 Cup coconut milk
- ¼ Cup natural nut butter (choose from peanut, almond, cashew)
- 1 bag mixed baby spinach and/or kale
- Sprigs of fresh basil and/or mint for garnish
Sweet Potato Directions:
- Pre-heat the oven to 450*F.
- Slice sweet potatoes into ¼ inch slices.
- Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon grapeseed oil, ¼ teaspoon salt and dash pepper.
- Place sweet potato slices in a glass pan and roast for 10 minutes.
- Add the cranberries to the sweet potatoes and cook another 10 minutes, or until thoroughly cooked and slightly browned. Cover and keep warm.
- Using the cooking instructions listed on the container, prepare the quinoa.
- Meanwhile, mix together 1 clove of finely mined garlic with 2 Tablespoons minced onion, ½ teaspoon of salt, and 2/3 of the lime juice.
- When quinoa is finished, fluff with a fork, drizzle garlic-lime mixture onto quinoa. Toss well. Cover and keep warm.
Coconut-Curry Sauce Directions:
- Place 2 cloves thinly sliced garlic, remaining minced onion, and 1 Tablespoon grapeseed oil to a small saucepan.
- Turn heat to medium. Add ¼ teaspoon salt, and a dash of black pepper.
- Warm the garlic and onion until they just begin to sizzle and smell fragrant.
- Add curry powder and stir.
- Add coconut milk and nut butter.
- Bring the mixture to a simmer for 2 full minutes, stirring frequently.
- Remove from heat. Add 1 cup of baby spinach and/or baby kale and the remaining lime juice. Keep warm.
- Scoop 2/3 Cup of quinoa into 4 bowls.
- Place 3-4 slices of sweet potato with cranberries near quinoa.
- Add ¼ Cup of coconut-curry sauce to bowl.
- Top with 1 Cup of fresh baby spinach or baby kale.
- Garnish with a wedge of lime, fresh basil and mint leaves.
– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK. Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining