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Sweet Potato and Quinoa Bowl

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:

Schwefeldioxide und Sulfite

•Jordnødder

•Cashews/Noix de cajou

•Senf

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

½ cup

White Quinoa

340 g

Sweet Potato, cubes

113 g

Baby Arugula

1 unit

Avocado

1 unit

Orange

1 tbsp

Balsamic Vinegar

28 g

Cashews, chopped

1.25 tsp

Dijon Mustard

56 g

Goat Cheese

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values

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.

Utensils

•Baking Sheet

•Measuring Cups

•Strainer

•Zester

•Medium Bowl

•Paring Knife

Cooking Steps

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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