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Sweet Potato and Quinoa Bowl

Sweet Potato and Quinoa Bowl

with Avocado and Orange-Balsamic Dressing

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Dinner tonight is full of amazing veggies! Roasted sweet potatoes, creamy avocado and tangy arugula are drizzled with a citrusy orange-balsamic dressing. Perfect cooked quinoa is the perfect final touch to this colourful bowl!

Tags:Veggie
Allergens:Sulphites/SulfiteTree Nut/NoixPeanut/CacahuèteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

White Quinoa

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

113 g

Baby Arugula

1 unit

Avocado

1 unit

Navel Orange

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

56 g

Goat Cheese

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories715 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber16 g
Protein20 g
Cholesterol30 mg
Sodium580 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Strainer
Zester
Medium Bowl
Paring Knife
Instructionsarrow up iconarrow up icon
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1

Meanwhile, heat a small pot over medium heat. Add the cashews to the dry pot. Toast, stirring often, until golden-brown, 2-3 min.

2

Add the quinoa to the boiling water, then reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min.

3

Place the orange, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the orange as you go.

4

Season with salt and pepper.

5

Gently toss the the arugula, sweet potatoes, avocado and orange segments into the remaining dressing.

6

Divide the quinoa between plates and top with the arugula salad. Sprinkle over the goat cheese and remaining cashews.