Loaded Quinoa Bowls
with Barbecue Sweet Potatoes, Artichokes, Feta Cheese, and Croutons
Hot potato alert! The sweet potatoes in this recipe are about as gloriously tender, crisp, and steamy as can be thanks to a shallow frying technique. Plus, they’re seasoned with smoky spices,— basically, a riff on barbecue sweet potato chips. They’re not the only good thing about this recipe, either: artichokes, quinoa, baguette croutons, feta, and tomatoes ensure that things stay filling and fully loaded
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Quinoa
1 unit
Sweet Potatoes
6.5 ounce
Artichokes
(Contains Soy)
4 ounce
Heirloom Grape Tomatoes
1 unit
Demi Baguette
(Contains Soy, Wheat)
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 tablespoon
Sour Cream
(Contains Milk)
2 ounce
Arugula
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
¼ cup
Vegetable Oil
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Place 1 cup water and a pinch of salt in a small pot. Bring to a boil, then add quinoa. Lower heat, reduce to a simmer, and cover. Cook until tender, about 15 minutes, then transfer to a large bowl. Stir in 1 TBSP butter. Season with salt and pepper. Set aside.
Meanwhile, heat ¼ cup oil in a large pan over medium-high heat. Cut sweet potato into ½-inch cubes. Drain artichokes, then pat dry with a paper towel. (TIP: Dry them well to reduce oil splatters when cooking). Halve tomatoes. Cut baguette into 1-inch cubes. Line a plate with paper towels.
Once oil is hot, add sweet potato to pan. Cook until tender and crisped, turning to brown all over, 8-10 minutes. Remove from pan with a slotted spoon and set aside to drain on your lined plate. Season immediately with 1 tsp barbecue seasoning (we’ll use the rest later) and plenty of salt and pepper.
Add artichokes to same pan. Cook until crisped, turning to brown all over, 4-6 minutes. Remove from pan with a slotted spoon and transfer to plate with sweet potato. Season immediately with another 1 tsp barbecue seasoning (we’ll use the rest in the next step) and plenty of salt and pepper. Carefully pour out oil in pan, then wipe out any charred bits with a paper towel.
Return same pan to medium-high heat and add 1 TBSP butter and a large drizzle of olive oil. Once butter melts, add baguette cubes. Toast, tossing, until golden brown all over, 3-5 minutes. Season with salt and pepper. Meanwhile, in a small bowl, mix remaining barbecue seasoning, sour cream, 2 tsp olive oil, and 1 tsp water. If thick, add another 1 tsp water. Season with salt and pepper.
Fluff quinoa in bowl with a fork, then add arugula and a drizzle of olive oil. Season with salt and pepper. Add half each of the sweet potato, artichokes, tomatoes, croutons, and feta cheese and toss to combine. Divide between bowls for serving, then top with remaining half of the ingredients. Drizzle with dressing.
