Why You’ll Love This Maple Roasted Sweet Potato Bowl
- It’s a textural dream. You get the soft, caramelized sweet potatoes, the fluffy quinoa, the creamy avocado, and the satisfying crunch from seeds and greens all in one bite. It’s never, ever boring.
- The sweet and savory balance is just perfect. The maple syrup on the potatoes isn’t overly sweet—it just enhances their natural flavor and creates those gorgeous crispy edges. The tahini dressing with a hit of lime brings a savory, tangy element that ties everything together beautifully.
- It’s incredibly versatile. Think of this recipe as a blueprint. Don’t have quinoa? Use brown rice or farro. Not a fan of tahini? A simple lemon vinaigrette works wonders. You can add chickpeas for extra protein or swap in different roasted veggies.
- It’s a true make-ahead champion. You can roast the sweet potatoes, cook the quinoa, and whisk the dressing a day or two in advance. When you’re ready to eat, assembly takes just minutes, making it perfect for busy weekdays.
Ingredients & Tools
- 2 medium sweet potatoes (about 600g), peeled and cubed
- 2 tbsp olive oil or avocado oil
- 2 tbsp pure maple syrup
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- To taste sea salt and black pepper
- 1 cup uncooked quinoa, rinsed well
- 1 large ripe avocado, sliced
- 2 large handfuls of baby spinach or kale
- 1/4 cup pumpkin seeds or sunflower seeds, toasted
- For the Dressing: 3 tbsp tahini, 3 tbsp fresh lime juice (about 1 large lime), 2 tbsp water, 1 tbsp maple syrup, 1 small garlic clove, minced, pinch of salt
Tools: A large baking sheet, parchment paper, a medium saucepan, a small bowl for whisking, and a good sharp knife.
The quality of your maple syrup really matters here—go for the pure, dark amber stuff for the best flavor. And don’t skip rinsing the quinoa! It removes its natural bitter coating, making it taste so much better.
Serves: 2 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Before You Start: Tips & Ingredient Notes
- Cube your potatoes evenly. This is the secret to them roasting at the same rate. If you have big chunks and small chunks, the small ones will burn before the big ones are tender. Aim for 3/4-inch cubes.
- Don’t overcrowd the pan. If you pile all the sweet potatoes on top of each other, they’ll steam instead of roast. We want caramelization! Use a large enough baking sheet so they can lie in a single, spacious layer.
- To rinse quinoa or not to rinse? Honestly, always rinse. It takes 30 seconds under cold water in a fine-mesh sieve and makes a world of difference in flavor by washing away saponins, which can taste soapy.
- Is your tahini dressing too thick? Don’t worry! Tahini has a mind of its own and can seize up when you first add liquid. Just keep whisking and slowly adding a little more water until it reaches a lovely, drizzly consistency.
How to Make Maple Roasted Sweet Potato Bowl
Step 1: First, let’s get the star of the show roasting. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with the olive oil, maple syrup, smoked paprika, cumin, garlic powder, a good pinch of salt, and a few cracks of black pepper. You’ll want to toss this really well so every little cube is coated in that glossy, spiced syrup.
Step 2: Spread the sweet potatoes out on your prepared baking sheet in a single layer. This is crucial for getting those beautifully caramelized edges rather than steamed potatoes. Pop them into the preheated oven and roast for 25-30 minutes, giving them a quick stir halfway through. You’ll know they’re done when they’re fork-tender and the edges are starting to look dark and crispy.
Step 3: While the potatoes are roasting, cook your quinoa. Add the rinsed quinoa and 2 cups of water to a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s ready when the water is absorbed and the little quinoa spirals (the germ) are visible. Remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork—this keeps it light and fluffy.
Step 4: Now, for the magic elixir: the lime-tahini dressing. In a small bowl, combine the tahini, fresh lime juice, water, the extra tablespoon of maple syrup, minced garlic, and a pinch of salt. Whisk it all together until it’s smooth and creamy. If it’s too thick, just add another teaspoon of water at a time until it’s a perfect drizzling consistency. Taste it and adjust—maybe you want a little more lime or salt?
Step 5: Time for the fun part: assembly! Divide the fluffy quinoa between two bowls. Top with a handful of fresh baby spinach. Then, artfully arrange the warm, maple-roasted sweet potatoes and the sliced avocado. The warmth from the potatoes and quinoa will slightly wilt the spinach, which is just lovely. Scatter the toasted pumpkin seeds over everything for that essential crunch.
Step 6: The final act! Drizzle that gorgeous, creamy tahini dressing generously over the top of each bowl. I like to do a zig-zag pattern to make sure every component gets a little love. You can add an extra crack of black pepper or a sprinkle of paprika for color. Then, dig in immediately and enjoy the incredible mix of warm, cool, creamy, crunchy, sweet, and tangy.
Serving Suggestions
Complementary Dishes
- Pan-Seared Halloumi — The salty, squeaky texture of fried halloumi cheese is an unbelievable contrast to the sweet potatoes and creamy dressing.
- Simple Lemon-Herb White Beans — A quick side of warm cannellini beans tossed with lemon zest, olive oil, and fresh herbs adds a lovely protein-packed element.
- Garlic Sautéed Kale — If you want to double down on greens, serving this bowl with a side of garlicky kale makes it feel even more substantial and vibrant.
Drinks
- Iced Green Tea with Mint — The clean, slightly bitter notes of green tea are incredibly refreshing against the rich, sweet, and savory flavors of the bowl.
- A Crisp Sauvignon Blanc — The citrusy and herbaceous notes in a cool glass of Sauvignon Blanc mirror the lime and herbs in the dish beautifully.
- Sparkling Water with Lemon — Sometimes simple is best. The bubbles and citrus cleanse the palate between bites, making each mouthful taste fresh.
Something Sweet
- Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments after this meal feels sophisticated and satisfying without being too heavy.
- Almond Butter Stuffed Dates — For a quick, natural sweet treat, a couple of medjool dates stuffed with almond butter are the perfect little bite.
- Ginger Cookies — The warm spice of a soft ginger cookie continues the cozy, spiced theme from the sweet potatoes in a delightful way.
Top Mistakes to Avoid
- Mistake: Using a baking sheet that’s too small. I’ve messed this up before too… if the sweet potatoes are crowded, they release steam and won’t caramelize. You’ll end up with soft, steamed cubes instead of crispy-edged ones. Use a big sheet pan!
- Mistake: Skipping the quinoa rinse. It seems like a small step, but unrinsed quinoa can have a bitter, almost soapy taste that really distracts from the other lovely flavors in the bowl. A quick rinse is non-negotiable.
- Mistake: Adding the dressing too early. If you dress the entire bowl and then let it sit, the greens will get soggy and the quinoa will absorb all the dressing. Always dress it right before you serve to keep everything fresh and distinct.
- Mistake: Not toasting the seeds. Raw pumpkin seeds are fine, but toasted ones are a revelation. They add a nutty, deep flavor and extra crunch. Just a minute or two in a dry pan over medium heat does the trick.
Expert Tips
- Tip: Make a double batch of roasted sweet potatoes. They are fantastic to have on hand for quick lunches throughout the week. Toss them into salads, grain bowls, or even just eat them as a side with eggs.
- Tip: Massage your kale. If you’re using kale instead of spinach, give it a quick massage with a tiny bit of olive oil and salt before adding it to the bowl. This breaks down the tough fibers and makes it tender and much more enjoyable to eat.
- Tip: Add a protein boost. For a more filling meal, add a can of rinsed and drained chickpeas to the baking sheet with the sweet potatoes for the last 15 minutes of roasting. They’ll get crispy and delicious.
- Tip: Get ahead with component prep. This bowl is the ultimate meal prep friend. Roast the potatoes, cook the quinoa, and make the dressing on Sunday. Store them separately in the fridge, and you can assemble a restaurant-quality lunch in under 3 minutes on a Tuesday.
FAQs
Can I make this bowl ahead of time?
Absolutely! The key is to store the components separately. Keep the roasted sweet potatoes, cooked quinoa, and dressing in their own airtight containers in the fridge for up to 3 days. The avocado is best sliced fresh, but you can store the whole avocado with the bowl components and slice it when you’re ready to assemble. When it’s mealtime, just build your bowl and drizzle with dressing. You might want to give the sweet potatoes a quick warm-up in the microwave or toaster oven for the best experience.
I don’t have tahini. What can I use for the dressing?
No problem! A great alternative is a simple lemon vinaigrette. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, a teaspoon of Dijon mustard, a little maple syrup, and salt and pepper. It will be sharper and less creamy, but still absolutely delicious. Greek yogurt thinned with a little lime juice and water could also work for a creamy, tangy substitute.
My sweet potatoes are sticking to the pan. What did I do wrong?
This usually happens for one of two reasons: the pan wasn’t lined with parchment paper (a lifesaver for easy cleanup and non-stick roasting!), or you tried to move the potatoes too early. Let them roast for at least 15-20 minutes before you try to stir them; they need time to caramelize and release naturally from the pan.
Can I use a different grain besides quinoa?
Of course! This bowl is very adaptable. Brown rice, farro, or couscous would all be excellent bases. Just adjust the cooking time and method according to the grain you choose. The goal is a fluffy, neutral base that soaks up the dressing nicely.
How can I make this meal more filling?
Easy! Adding a protein source is the way to go. As mentioned, roasted chickpeas are fantastic. You could also add a soft-boiled or fried egg on top, some pan-seared tofu or tempeh, or even some shredded rotisserie chicken if you’re not keeping it plant-based. The egg yolk running into the bowl is honestly a game-changer.
Maple Roasted Sweet Potato Bowl
My Maple Roasted Sweet Potato Bowl is a flavor explosion! Tender, caramelized sweet potatoes, fluffy quinoa, creamy avocado & a zesty lime-tahini dressing. A simple, healthy, & delicious meal.
Ingredients
Ingredients
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2 medium sweet potatoes (about 600g, peeled and cubed)
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2 tbsp olive oil or avocado oil
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2 tbsp pure maple syrup
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1 tsp smoked paprika
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1/2 tsp ground cumin
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1/2 tsp garlic powder
-
To taste sea salt and black pepper
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1 cup uncooked quinoa (rinsed well)
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1 large ripe avocado (sliced)
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2 large handfuls baby spinach or kale
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1/4 cup pumpkin seeds or sunflower seeds (toasted)
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3 tbsp tahini (for the dressing)
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3 tbsp fresh lime juice (about 1 large lime, for the dressing)
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2 tbsp water (for the dressing)
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1 tbsp maple syrup (for the dressing)
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1 small garlic clove (minced, for the dressing)
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pinch salt (for the dressing)
Instructions
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First, let's get the star of the show roasting. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with the olive oil, maple syrup, smoked paprika, cumin, garlic powder, a good pinch of salt, and a few cracks of black pepper. You'll want to toss this really well so every little cube is coated in that glossy, spiced syrup.01
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Spread the sweet potatoes out on your prepared baking sheet in a single layer. This is crucial for getting those beautifully caramelized edges rather than steamed potatoes. Pop them into the preheated oven and roast for 25-30 minutes, giving them a quick stir halfway through. You'll know they're done when they're fork-tender and the edges are starting to look dark and crispy.02
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While the potatoes are roasting, cook your quinoa. Add the rinsed quinoa and 2 cups of water to a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You'll know it's ready when the water is absorbed and the little quinoa spirals (the germ) are visible. Remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork—this keeps it light and fluffy.03
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Now, for the magic elixir: the lime-tahini dressing. In a small bowl, combine the tahini, fresh lime juice, water, the extra tablespoon of maple syrup, minced garlic, and a pinch of salt. Whisk it all together until it's smooth and creamy. If it's too thick, just add another teaspoon of water at a time until it's a perfect drizzling consistency. Taste it and adjust—maybe you want a little more lime or salt?04
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Time for the fun part: assembly! Divide the fluffy quinoa between two bowls. Top with a handful of fresh baby spinach. Then, artfully arrange the warm, maple-roasted sweet potatoes and the sliced avocado. The warmth from the potatoes and quinoa will slightly wilt the spinach, which is just lovely. Scatter the toasted pumpkin seeds over everything for that essential crunch.05
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The final act! Drizzle that gorgeous, creamy tahini dressing generously over the top of each bowl. I like to do a zig-zag pattern to make sure every component gets a little love. You can add an extra crack of black pepper or a sprinkle of paprika for color. Then, dig in immediately and enjoy the incredible mix of warm, cool, creamy, crunchy, sweet, and tangy.06
