As a lover of bowls, I am constantly looking for inspiration. Bowls are easy to make and usually you can find existing ingredients in the fridge. There should be a source of protein, like quinoa here, some vegetables and a sauce - done. But it's also worth going shopping specifically for a bowl. I saw this vegan bowl at a restaurant in Stuttgart and fell in love with it, so it had to be added to the list of dishes to recreate. Here is the result.
Health benefits of Sweet Potatoes
Sweet Potatoes have several health benefits. They are nutrient-rich root vegetables that are high in fibre, antioxidants, as well as various vitamins and minerals. I know that consuming sweet potatoes can have some positive effects on my health.
Firstly, sweet potatoes are rich in antioxidants like beta-carotene, which my body converts into vitamin A. These antioxidants help my body protect itself from free radicals that can damage cells and contribute to chronic diseases.
Furthermore, sweet potatoes are good for digestion because they have a high fibre content. These fibres promote a healthy digestion and can prevent constipation.
Ein weiterer Vorteil ist, dass Süßkartoffeln meine Immunfunktion unterstützen. Sie enthalten Vitamin C, das wichtig für ein starkes Immunsystem ist und dazu beiträgt, Erkältungen und Infektionen abzuwehren.
Sweet Potato Quinoa Bowl
Servings 1 | Preparation: 15 mins. | Cooking: 20 mins.
Ingredients
- 1 big Sweet Potato
- 150g Quinoa
- Small Bowl of Pomegranate
- 50g Walnuts
- 50g Cashews
- 100g Baby Spinat
- Vegan Feta (optional)
For the sauce:
- 100g Coconut Yogurt
- 2 Tsp Maille Mustard
- 2 Tbsp Red Currant Vinegar
- Salt, Black Pepper
How To
- Preheat the oven to 225 degrees Celsius (conventional heat, top and bottom heat).
- Scrub the sweet potato well and cut it in half or into quarters and place it on a baking tray. Once the oven has preheated, bake for about 30 minutes (the sweet potato should be mashable).
- Cook the quinoa in vegetable broth according to the instructions.
- Meanwhile, toast the cashew nuts in a pan without oil.
- Wash the spinach thoroughly and dry it.
- Cut the vegan feta into small cubes and set aside.
- For the sauce, put all the ingredients in a measuring cup and mix everything together.
- Once the sweet potato and quinoa are done, you can start plating. First, put the quinoa in a bowl (or here, a plate 😅), then garnish it with the nuts, pomegranate seeds, spinach, and vegan feta. Lastly, add the sweet potato on top and serve with the sauce.
Notes
Perfect for summer and as a light meal.
Enjoy your meal 🤍
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