Feeding Littles and BeyonSweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!)

Sweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!)

The Feeding Littles & Beyond cookbook is officially published and I’m sharing one of my...

The Feeding Littles & Beyond cookbook is officially published and I’m sharing one of my favorite easy recipes from the cookbook – a satisfying vegetarian quinoa bowl.

Sweet Potato Fajita Quinoa Bowls

Today is the day! Feeding Littles & Beyond, my collaborative cookbook with Feeding Littles is published and officially available wherever cookbooks are sold! You can walk into a bookstore (call ahead!) and grab yourself a copy in the flesh, IRL! If you’ve pre-ordered, you’ve probably received your copy by now.

I am so grateful for this community for awarding me the opportunity to write a fourth cookbook and probably my best yet. I don’t like to pick favorites, but this cookbook is a reflection of how our family eats today. I’ve grown a lot over the past near-10 years since I started Inspiralized, and I am so grateful to bring this cookbook to life.

You can order the cookbook online here:

To celebrate the launch, I’m sharing a recipe from the cookbook, one of my favorites (it’s such an Ali meal!) – the Sweet Potato Fajita Quinoa Bowls. I love the warm seasoned sweet potatoes with the bell peppers. I love tossing everything together for a satisfying bowl meal while serving it to all of my kids.

Each recipe comes with tips from Feeding Littles and myself, so you get the input on each recipe from an Occupational Therapist AND a Registered Dietician. There are quite a few stamps of approval on these recipes!

Here are the tips:

Feeding Littles Tip: Let your child assemble their own bowl to help the, become more comfortable with the components. They can use the guacamole as a side dip.

Inspiralized Tip: If your family likes steak, shrimp, or chicken fajitas, add the cooked protein to the bowl before serving.

I Can’t Even: Skip slicing the onion and peppers and just use frozen bell pepper strips here – it cuts cooking time in half, and if you add 1/4 teaspoon onion powder, you’ll get that onion flavor!

Prep Ahead: Prep the sweet potatoes and quinoa ahead of time so all you need to do is assemble when you’re ready to eat.

Cook the Cookbook Instagram Challenge

For the month of September, cook through the cookbook, share on social media, and enter to win a $100 Amazon.com gift card! More here and below:

Feeding Littles and Beyond

Amazon Reviews

If you’ve received your copy and have had a chance to cook from it, I would love you to post a review on the book’s Amazon page. This allows people to find our cookbook and also encourages those who are on the fence to purchase! If you have photos from what you’ve cooked, include that as well.

If you post a review, send a screenshot to kids@inspiralized and you’ll be entered to win a $50 gift card each week for the month of September (starting this Friday!) The winners will be announced via Instagram and personally e-mailed!

Thank you so much in advance! I’m so proud of this cookbook and humbled to have written it with the amazing women from Feeding Littles.

sweet potato fajitas quinoa bowl

Prep Time 10 mins
Cook Time 45 mins
Servings 4 people

Ingredients

  • 1 cup dry quinoa
  • 1 large sweet potato (or 2 medium), sliced into wedges
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 3 bell peppers, seeded and sliced
  • 1 small onion, thinly sliced
  • 1 teaspoon taco seasoning
  • 1/2 cup salsa
  • 1 cup chunky guacamole
  • 1 cup shredded Mexican cheese blend
  • 1 (packed) cup shredded romaine lettuce
  • Sour cream, for garnish (optional)

Instructions

  • Preheat the oven to 425°F.
  • Combine the quinoa and 2 cups of water in a small pot and
    bring to a boil. Reduce the heat to low, cover, and cook for
    about 15 minutes or until the quinoa is fluffy. Set aside and
    cover to keep warm.
  • Meanwhile, set the potato out on the baking sheet, brush
    with 1 tablespoon of the oil, season with the chili powder
    and salt and pepper, and bake for 20 minutes or until
    fork-tender.
  • While the potato is baking, heat the remaining 1 tablespoon
    of oil in a large skillet over medium heat. Once the oil is
    shimmering, add the bell peppers and onion, sprinkle with
    taco seasoning, and cook until the vegetables are fork-
    tender, about 10 minutes. Set aside.
  • Assemble the bowls. Divide the quinoa into 4 bowls. Top
    with the peppers and onion, salsa, guacamole, cheese,
    romaine, and sweet potatoes. Serve, drizzled with sour
    cream, if using.
  • If your family likes steak, shrimp, or chicken fajitas, add the
    cooked protein to the bowl before serving.
In 2016, The Wall Street Journal reported that the “bowl trend” was catching fire on
Instagram (it’s a pretty presentation, so I get it). Regardless of wheth- er the craze
sticks around, it’s a handy way to build a meal. Bowls are for those times when you
are craving a lot of different textures and flavors and don’t want to commit to just one.
Here, we’re making a quinoa-based version of a can’t-miss meal: sweet potato fajitas.
The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;
tortillas optional.
with love, Ali

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  • Where is the quinoa in the recipe?
    • The recipe has been updated! thank you!