Cherry Sweet Potato Bowl
A nourishing bowl with roasted sweet potato, juicy cherries, greens, quinoa and a tangy balsamic dressing.
Cherry Sweet Potato Bowl is a colorful plant-forward meal that combines caramelized roasted sweet potato with juicy cherries, quinoa and fresh greens. The natural sweetness of the fruit and roasted vegetables pairs especially well with a tangy balsamic dressing, while pumpkin seeds add crunch. This bowl works for lunch or dinner and can be served warm or at room temperature. Roast the sweet potatoes until browned around the edges and add the cherries just before serving to preserve their fresh texture.
Featured Ingredients
Ingredients
- 2 cups Fresh Cherries
- 2 large Sweet Potatoes
- 2 cups Cooked Quinoa
- 4 cups Baby Spinach
- 0.5 cups Pumpkin Seeds
- 2 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Nutrition per Serving
Instructions
Preheat the oven to 200°C and cut the sweet potatoes into bite-sized cubes.
⏱️ 5 minutes
Toss the sweet potatoes with half of the olive oil, salt and black pepper.
⏱️ 2 minutes
Roast until tender and browned around the edges.
⏱️ 30 minutes
Wash, pit and halve the cherries.
⏱️ 5 minutes
Whisk the remaining olive oil with the balsamic vinegar and honey.
⏱️ 2 minutes
Divide the spinach and quinoa among serving bowls.
⏱️ 2 minutes
Top with roasted sweet potato, cherries and pumpkin seeds.
⏱️ 2 minutes
Drizzle with balsamic dressing and serve.
⏱️ 1 minutes