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Sweet Potato and Cranberry Quinoa Bowl

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Sweet Potato and Cranberry Quinoa Bowl

Assemble some of the season’s best side dishes and you have a trendy super-food bowl!  Bright. Easy. Healthy.

Sweet Potato and Cranberry Quinoa Bowl

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

Servings: 4


  • 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:

  1. Pre-heat the oven to 450*F.
  2. Slice sweet potatoes into ¼ inch slices.
  3. Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon grapeseed oil, ¼ teaspoon salt and dash pepper.
  4. Place sweet potato slices in a glass pan and roast for 10 minutes.
  5. Add the cranberries to the sweet potatoes and cook another 10 minutes, or until thoroughly cooked and slightly browned. Cover and keep warm.

Quinoa Directions:

  1. Using the cooking instructions listed on the container, prepare the quinoa.
  2. 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.
  3. When quinoa is finished, fluff with a fork, drizzle garlic-lime mixture onto quinoa. Toss well.  Cover and keep warm.

Coconut-Curry Sauce Directions:

  1. Place 2 cloves thinly sliced garlic, remaining minced onion, and 1 Tablespoon grapeseed oil to a small saucepan.
  2. Turn heat to medium. Add ¼ teaspoon salt, and a dash of black pepper.
  3. Warm the garlic and onion until they just begin to sizzle and smell fragrant.
  4. Add curry powder and stir.
  5. Add coconut milk and nut butter.
  6. Bring the mixture to a simmer for 2 full minutes, stirring frequently.
  7. Remove from heat. Add 1 cup of baby spinach and/or baby kale and the remaining lime juice. Keep warm.

Bowl Assembly:

  1. Scoop 2/3 Cup of quinoa into 4 bowls.
  2. Place 3-4 slices of sweet potato with cranberries near quinoa.
  3. Add ¼ Cup of coconut-curry sauce to bowl.
  4. Top with 1 Cup of fresh baby spinach or baby kale.
  5. Garnish with a wedge of lime, fresh basil and mint leaves.
  6. Enjoy!

Pure Barre Blog Headshot Megan Twining– 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


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