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Sweet Potato and Quinoa Bowl

Sweet Potato and Quinoa Bowl

with Avocado and Orange-Balsamic Dressing
4.0(438)
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Calories
: 
715 kcal
Protein
: 
20g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Peanuts
  • Cashews/Noix de cajou
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ cup

White Quinoa

340 g

Sweet Potato, cubes

(Contains: Sulphites)

113 g

Baby Arugula

1 unit

Avocado

1 unit

Orange

1 tbsp

Balsamic Vinegar

(Contains: Sulphites)

28 g

Cashews, chopped

(Contains: Peanuts, Cashews/Noix de cajou)

1.25 tsp

Dijon Mustard

(Contains: Sulphites, Mustard)

56 g

Goat Cheese

(Contains: Milk)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Calories715 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber16 g
Protein20 g
Cholesterol30 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Measuring Cups
•Strainer
•Zester
•Medium Bowl
•Paring Knife

Cooking Steps

PDF
1 ROAST SWEET POTATOES
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 COOK QUINOA
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 PREP
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 SEGMENT ORANGE
4

Season with salt and pepper.

5 MAKE SALAD
5

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

6 FINISH AND SERVE
6

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

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