Roasted Sweet Potato Bowls with green beans, quinoa, and turmeric honey mustard sauce. A vegan, meal prep-friendly bowl perfect for weekday lunches.

Why You’ll Love these Sweet Potato Bowls

This veg-heavy bowl is loaded with color and crunch, plus fiber, heaps of vitamins A and C, and plant protein.

Fun fact: quinoa is one of the few plant-based sources of a complete protein, meaning it contains all nine essential amino acids.

Plus, it’s a quick-cooking grain, turning tender and fluffy after just 15 minutes of simmering.

Part of what makes this meal so fantastic for busy cooks is that the potatoes and green beans are roasted on the same baking sheet. One pan = less dishes = weekday WIN.

This sweet potato 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 be enjoyed on repeat.

It also happens to be gluten-free, dairy-free, and vegan.

How to Make Sweet Potato Bowls

The ingredients in these bowls are quite versatile.

If green beans aren’t your jam, you could use just about any other vegetable, but keep in the mind cook time may change. Green beans turn crisp-tender pretty quickly, whereas a cruciferous vegetable like cauliflower or broccoli will need longer.

Now let’s talk SAUCE. The turmeric honey mustard hugs the line of sweet and savory with a hint of warming spice.

The turmeric also gives it a fantastic nutritional boost, amping up it’s anti-inflammatory and antioxidant benefits.

The Ingredients

• Sweet Potato: You need 2 medium sweet potatoes, which you can choose to fully or partially peel. Alternatively, you can use Japanese sweet potato or even butternut squash.
• Green Beans: Use classic green beans or Haricots Verts (French green beans), which are slimmer. It’s best to slice the beans in half so they fit better on the baking sheet. 
• Quinoa: This quick-cooking grain is one of the few plant-based sources of complete protein, containing all nine essential amino acids. It’s also gluten free, and a blank canvas for taking on any flavors you throw its way. 
• Tomatoes: Cherry tomatoes add brightness and fresh flavor to the bowls. Plus, they stay juicy and sweet all year.
• Avocado: For heart-healthy fats and fiber, I love finishing each bowl with sliced avocado. If making these bowls for meal prep, pack the avocado separately so you can add it after the bowl is reheated.
• Spices: To add some savory spice to the sweet potatoes, I like using a mix of smoked paprika, cumin, and garlic powder. 
• Sauce: The turmeric honey mustard sauce is a simple mix of Dijon mustard, ground turmeric, honey, olive oil, and tahini. It tastes just like Chick-fil-A’s honey mustard dipping sauce, yet with a much healthier ingredient lineup. 

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Roast Sweet Potatoes

Place sweet potatoes on a baking sheet and toss with olive oil, paprika, cumin, garlic powder, and salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.

Step 2: Add Green Beans to other half of baking sheet; toss with remaining olive oil and salt. Bake for another 15 to 17 minutes, until all vegetables are tender. Toss veggies together.

Step 3: Cook Quinoa in a medium saucepan until fluffy, about 15 minutes. Stir, cover and remove from heat; let steam for 10 minutes until fluffy.

Step 4: Prepare Honey Mustard Sauce. In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

Step 5: Assemble Bowls

Divide quinoa evenly between bowls, and top with sweet potatoes and green beans. Scatter tomatoes overtop, along with avocado slices. Drizzle Turmeric Honey Mustard overtop, and garnish with fresh parsley and pepitas. 

Recipe Variations

• Add Extra Protein. To make these bowls extra satiating, add chickpeas, shredded rotisserie chicken, or baked tofu.
• Use Different Veggies. Broccoli is a great swap for the green beans because the roasting time stays the same. You can also choose to omit the tomatoes and/or swap them for a handful of arugula.
• Add Nuts or Seeds. I love adding some toasted pepitas (pumpkin seeds) to these bowls for extra nutrients and texture. Alternatively, sliced almonds or roasted cashews are also lovely additions.

Make-Ahead and Storage Tips

• Make-Ahead: Peel and cut the sweet potatoes 1 day ahead. Store in an airtight container in the refrigerator. You can also prepare the sauce up to 3 days ahead. Chill in a separate storage container. 
• Store: Store bowls without sauce, tomatoes, and avocado in airtight containers in the refrigerator for up to 3 days. Add sauce, avocado, and tomatoes after reheating.
• Reheat: Reheat bowls in the microwave in 30 second increments, stirring after each, until warm. 

If you give these sweet potato bowls a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!