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Roasted Sweet Potato Grain Bowls with green beans, quinoa, and turmeric honey mustard sauce. A meal prep-friendly bowl perfect for weekday lunches or dinner.
This veg-heavy bowl is loaded with color and crunch, plus fiber, heaps of vitamins A and C, and plant 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.
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, so very food-allergy friendly.
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.
The Directions
Step 1: Roast Sweet Potatoes and Green Beans
Preheat oven to 425ºF.
Place sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.
Add green beans to other half; toss with remaining 1 Tbsp. olive oil and 1/4 tsp. salt. Bake for another 15 to 17 minutes, until all vegetables are tender. Toss green beans with sweet potatoes so they pick up some of the spices.
Step 2: Cook Quinoa
Meanwhile, combine quinoa, water, and 1/4 tsp. salt in a medium saucepan. Bring the mixture to a low boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy. This usually takes about 13 to 15 minutes.
Cover and remove from heat; let steam for 10 minutes until fluffy.
Step 3: Prepare Sauce
In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.
Step 4: Assemble Sweet Potato Bowls
Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired.
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.
More Grain Bowl Recipes to Try:
Sheet Pan BBQ Tofu Bowls
Harissa Chickpea and Broccoli Bowls
Roasted Veggie Glow Bowls
Sweet Potato Burrito Bowls
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!
Sweet Potato Grain Bowls with Turmeric Honey Mustard
Equipment
- Small saucepan
- Baking sheet
- Mixing bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 8 to 10 oz. fresh green beans, trimmed and halved
- 3/4 cup dry (uncooked) quinoa
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- Fresh chopped parsley for garnish (optional)
Turmeric Honey Mustard Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 3/4 tsp. ground turmeric
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Roast Vegetables: Preheat oven to 425ºF.Place sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/4 tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices.
- Cook Quinoa: Meanwhile, combine quinoa, 1 1/2 cups water, and remaining 1/4 tsp. salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes.Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy.
- Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.
- Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm or closer to room temperature.
Notes
- 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 separately.
- 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.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious, especially that dressing!! A great lunch!
Love these bowls! I wouldn’t have thought to bake green beans like this. I did two tweaks for the sauce, I added more mustard and would cut the honey amount in half next time.
I’m so glad you enjoyed them, Jamie! Thank you for taking the time to leave a review!
This is so good and filling! My daughter said it’s one of those recipes where you feel warm inside. Even my meat loving husband really liked the dish.
I’m so glad the recipe was a hit, Beth! Thank you for taking the time to leave a review!
This is so good and filling! My daughter said it’s one of those recipes where you feel warm inside. Even my meat loving, who does not like turmeric, husband really liked the dish.
What an awesome Sunday evening treat!
Super easy to make, full of flavors and a honey mustard sauce that will certainly find its way into other dishes. And thanks to my girlfriend’s great idea we’ve had an extra crunch by adding roasted cashews.
We’ll definitely have this again!
This was my first-ever DOH recipe I made years ago and it quickly became a favorite! This is a repeat meal in my household. The sauce is my favorite!
Hi Katie – Thank you so much for the fabulous review! I’m so glad you enjoy this recipe!
This was, by far, one of the best vegan recipes I have ever tried! I made one small adjustment to the sauce (added 2T Red Wine Vinegar) because I like tangy flavors. This is definitely going to be a repeat meal! Thanks!
Hi Celia, I’m so glad you enjoyed it!! Thank you for taking the time to leave a review!
Oh my gosh, these were SO good! And such a breeze to make. The turmeric honey mustard tastes incredible and these will definitely make our regular dinner rotation!
Yayy I’m so thrilled to hear you enjoyed the recipe, Lauren! I could slather that turmeric honey mustard on just about anything. Cheers!
Thank you! These were great for lunches this week for my husband and I.