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sweet potato fajitas quinoa bowl

Prep Time 10 minutes
Cook Time 45 minutes
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.