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Loaded Quinoa Bowls

Loaded Quinoa Bowls

with Barbecue Sweet Potatoes, Artichokes, Feta Cheese, and Croutons

Rated 3.3 / 4
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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

Tags:Egg freeNut free
Allergens:SoyWheatMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

½ cup

Quinoa

1 unit

Sweet Potato

6.5 ounce

Artichokes

(ContainsSoy)

4 ounce

Heirloom Grape Tomatoes

1 unit

Demi Baguette

(ContainsWheat,Milk)

1 tablespoon

Sweet and Smoky BBQ Seasoning

2 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

¼ cup

Vegetable Oil

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat67 g
Saturated Fat18 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber13 g
Protein22 g
Cholesterol60 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Bowl
Small pot
Large Pan
Paper Towel
Strainer
Slotted Spoon
Small Bowl
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

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