Sweet Potato and Quinoa Bowl with Feta and Mint
News bulletin: Contrary to popular belief eating healthy is not a drag!
The secret to success is branching out and sampling new foods.
Step outside the box and try my sweet potato and quinoa bowl with feta and mint.
A Delicious Medley
It’s a unique combination of delicious and nutritious ingredients.
The sweet potato is rich in fiber and vitamins, and, as you might expect, it adds just a tad of sweetness to this dish.
The feta cheese, made from sheep’s milk, adds a salty tangy twist and is one of the most nutrient rich cheeses you can eat.
And the mint, well, just another pop of flavor that complements.
The real star of the show here, though, is the quinoa.
Keen on Quinoa
Quinoa has been cultivated for over five thousand years, but in recent time, its popularity has skyrocketed.
However, it remains a mystery to some.
Quinoa is a seed that, when cooked, is fluffy, soft, and nutty in flavor.
Many people compare it to the likes of brown rice, but it’s actually healthier.
It’s a great source of protein, vitamins and minerals. It’s been shown to benefit the digestive, immune and circulatory systems, as well.
Quinoa originated in South America thousands of years ago, and back then, it was a dietary staple.
The Incas held this delicious and nutritous food in high regard and referred to this grain-like crop as “the mother of all grains”.
They along with other ancient tribes, grew and ate quinoa routinely and ceremoniously, turning the first plant of the year into a celebration.
Sweet Potato and Quinoa Bowl: A Modern Meal
Flash forward to 2019, and quinoa is becoming a celebrity of sorts in the food world.
Are you searching for a food with all nine essential amino acids? Do you want something high in protein without a lot of fat? Are you gluten free, in need of a tasty alternative to bread and wheat products?
Ah, I see.
Then quinoa is perfect for you.There’s a reason why they call it this “mother of all grains” a “super food”, my friends, and with it, this recipe is pushed to the next level.
You’re going to want to break out of your culinary box and put quinoa on the menu this week.Print
- 4 cups, sweet potato cubed
- 1 1/2 cups quinoa, cooked
- 2 cups red cabbage, sliced
- 1 16-oz can chick peas, drained
- 3 cups your favorite greens
- 1/4 cup fresh mint, chopped
- 4 oz. feta cheese, cubed
- 2 green onion, sliced
- 1/4 teaspoon chili powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
- 1/2 cup lime juice
- 1 teaspoon honey
- kosher salt
- Preheat oven to 400˚F.
- Lay the cubed sweet potatoes on a sheet pan in a single layer. Drizzle lightly with olive oil.
- Roast the sweet potatoes just until tender, 10 minutes or so.
- Mix together the chili powder, coriander, cumin, and kosher salt.
- Remove the sweet potatoes from the oven and distribute the chili powder mixture over the top of the sweet potatoes. Gently toss and allow the sweet potatoes to cool.
- Toss the cooled sweet potatoes with the quinoa, chickpeas, red cabbage, and mint.
- Lay the greens on a large plate and spoon the sweet potato mixture over the top.
- Drizzle with the dressing.
- Garnish with the feta cheese and green onions.
- Mix together the lime juice and honey.
- Whisk in the olive oil.
- Season with kosher salt.
Serve this dish salad bar style with all the ingredients laid out individually. This is a fun alternative so everyone can customize their salad to their liking.
- Serving Size: 1 plate
- Calories: 1984
- Sugar: 45.8 g
- Sodium: 2830.3 mg
- Fat: 63.2 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 282.8 g
- Fiber: 70 g
- Protein: 85.8 g
- Cholesterol: 25.2 mg