Description
This sweet potato quinoa bowl is a nourishing vegetarian recipe made with wholesome ingredients. It’s creamy and filling and a one-pot meal perfect for busy weeknights.
Ingredients
Scale
- 1/2 tablespoon olive oil⠀
- 1/2 large onion, chopped⠀
- 3/4 teaspoon dried thyme⠀
- 3/4 teaspoon garlic powder⠀
- 1 cup quinoa
- 3 cups reduced sodium vegetable broth ⠀
- 3 cups organic sweet potato (about 2 large sweet potatoes), peeled and cut into small cubes
- salt and pepper, to taste
- 1/2 cup grated Parmesan cheese⠀
- 3 cups fresh spinach
Instructions
- Heat oil in a medium size pot over medium heat. Add onion, thyme and garlic powder and cook until onions are slightly soft, about 3 minutes. Add quinoa and allow to cook, stirring constantly, for approximately 2 minutes.
- Turn the heat to medium-high. Add broth, sweet potato, salt and pepper. Stir constantly and allow to simmer until broth is nearly completely dissolved and sweet potato begins to break down. Use a wooden spoon to help crush any large chunks of sweet potato so it becomes creamy and stir continuously. (This whole process should take 15-20 minutes.) It’s okay if some chunks of sweet potato remain but you want it to be mostly creamy and dissolved and super-thick.
- Stir in Parmesan cheese. Add spinach and stir until leaves are wilted. Season to taste with additional salt and pepper.
- Divide into bowls and top with additional Parmesan cheese and enjoy!
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