Sweet Potato Grain Bowls with Turmeric Honey Mustard
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.
Servings: 4 servings
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
Serving: 1bowl | Calories: 445kcal | Carbohydrates: 48g | Protein: 11g | Fat: 24g | Saturated Fat: 1.5g | Sodium: 690mg | Fiber: 10g | Sugar: 12g