Sweet potato grain bowls with green beans, quinoa, and tomatoes topped with turmeric honey mustard sauce. A weeknight-friendly, sheet pan meal that’s also great for make-ahead lunches.This veg-heavy bowl is loaded with crunch and color, plus fiber, heaps of Vitamins A and C, and plant-based protein. Quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. Plus, it’s a quick-cooking grain, turning tender and fluffy after just 15 minutes of simmering.
Since quinoa is a staple in my weekday lunches, I typically cook a big ol’ batch every weekend and use it throughout the week in everything from grain bowls to salads and veggie scrambles. You could also buy precooked (available in pouches near the rice) for even more ease and convenience. Part of what makes this meal so fantastic for busy cooks is that the veggies and potatoes are roasted on the same baking sheet. One pan = less dishes = more time to re-watch Game of Thrones episodes.
If green beans aren’t your jam, you could use just about any other vegetable, but keep in the mind the bake time may be different. Green beans turn crisp-tender pretty quickly, whereas a cruciferous veg like cauliflower or broccoli will require a longer baking time.Now let’s discuss the turmeric honey mustard sauce. It is so downright delicious, you’ll want to drizzle it over every meal. EVERY SINGLE MEAL.
It’s the perfect balance of zip and bite between the robust mustard, sweet honey, and warming spice. The turmeric also gives it a fantastic nutritional boost, amping up it’s anti-inflammatory and antioxidant benefits.
The sauce can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to give it a good stir and add a tsp. or two of water to thin it out, as needed.This whole-grain protein bowl is the perfect solution for when lunch or dinner needs to be quick—as well as delicious, filling, and healthy. It holds up beautifully for make-ahead lunches and has enough flavor and pizazz to keep your taste buds happy if enjoyed on repeat.
P.S.: It also happens to be gluten-free, dairy-free, and vegan, so very food-allergy friendly.Now let’s get bowlin’.
- 4 cups cubed sweet potatoes
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. kosher salt, divided
- 12 oz. haricots verts (French green beans), trimmed
- 3 cups cooked quinoa
- 1½ cups halved cherry tomatoes
- **Turmeric Honey Mustard Sauce**
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tahini (sesame seed paste)
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1 tsp. ground turmeric
- ¼ tsp. each kosher salt and freshly ground black pepper
- Preheat oven to 425°F.
- Place sweet potatoes on a rimmed baking sheet coated with cooking spray. Toss with oil, cumin, garlic powder, and ¼ tsp. of the salt. Bake for 15 minutes, toss, and move to one side of the baking sheet. Add green beans to other half; lightly coat with cooking spray and remaining ¼ tsp. salt. Bake for another 15 to 17 minutes, tossing once halfway through, until green beans are crisp-tender and potatoes are golden-brown and soft.
- Combine all sauce ingredients in a small bowl; stir with a whisk.
- To assemble, divide quinoa evenly into each of 4 bowls (3/4 cup cooked quinoa per bowl). Top with sweet potatoes, green beans, and tomatoes. Drizzle turmeric honey mustard evenly overtop.