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Sweet Potato & Quinoa Bowl
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Sweet Potato & Quinoa Bowl

Sweet Potato & Quinoa Bowl

with Avocado, Almonds & Feta

Three super foods in one bowl? Believe it! We've packed major power into this nutrient-rice dish. Quinoa, avocado, and sweet potatoes are some of the most delicious ingredients out there and they happen to be some of the healthiest to boot! Peppery arugula, tangy orange, and crunchy almonds add the perfect mix of flavor and texture.

Tags:
Gluten-free
Veggie
Allergens:
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

3 ounce

Quinoa

1 unit

Sweet Potatoes

1 unit

Lemon

1 ounce

Almonds

(Contains Tree Nuts)

1 unit

Orange

¼ cup

Feta Cheese

(Contains Milk)

1 tablespoon

Dijon Mustard

2 ounce

Arugula

1 unit

Avocado

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Black Pepper

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Nutrition Values

/ per serving
Calories771 kcal
Energy (kJ)3226 kJ
Fat44 g
Saturated Fat0 g
Carbohydrate52 g
Sugar0 g
Dietary Fiber14 g
Protein17 g
Sodium0 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

Pot
Baking Sheet
Knife
Bowl
Paring Knife
Whisk
Plate
Spoon

Instructions

1

Preheat oven to 400 degrees. HINT: For extra crispy sweet potatoes, place the baking sheet in the oven while it preheats! Place the quinoa in a medium pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, until tender. Add a splash of water if necessary. Set aside.

Bake the sweet potatoes
2

Meanwhile, peel and cut the sweet potato into 1/2-inch cubes. Toss on a baking sheet with a pinch of salt and pepper and 1 tablespoon olive oil. Roast for about 15 minutes, until tender and slightly caramelized.

Slice the orange
3

Using a small paring knife, remove the peel from the orange, carefully cutting around the flesh. Once peeled, hold the orange in one hand cut between the white membranes to remove the orange segments. Squeeze the remaining orange core into a medium bowl to collect the juice.

Make the dressing
4

Make the dressing: add 1 tablespoon Dijon mustard and the juice of half a lemon to the orange juice. Whisk in 2 tablespoons olive oil. Season with salt and pepper.

Peel and cut the avocado
5

Halve, peel and pit the avocado, then thinly slice.

6

Plate the quinoa. Toss the arugula with half the dressing and place atop quinoa. Add the avocado, orange segments, roasted sweet potato, feta cheese, and sliced almonds. Drizzle with remaining dressing. Enjoy!

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