Ingredients
Scale
The key to this dish lies in selecting the right ingredients. As someone who adores simple, honest cooking, I’ve found that fresh produce and quality staples make all the difference. Here’s what you’ll need:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Feel free to substitute quinoa with brown rice or add in some kale for extra greens. Flexibility is key in my kitchen!
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread evenly on the baking sheet.
- Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized.
- Meanwhile, in a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- Fluff the quinoa with a fork and set aside to cool slightly.
- Assemble the bowls by dividing quinoa among serving bowls, followed by roasted sweet potatoes, crumbled feta cheese, and chopped parsley.
- Drizzle lemon juice over each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sweet Potato Feta Quinoa Bowls, recipe, cooking, food
