sweet potato quinoa bowl with tahini


This is a bowl we have been making on the regular because it's easy, delicious, and makes for some good leftovers. You can even have the lentils and quinoa prepped and cooked beforehand to make your life easier and faster. I like the balance of flavors in this dish with the sweetness of the potatoes, the garlic in the lentil/quinoa dressing, and the nuttiness of the tahini. This is also plant-based, vegan, and gluten-free : ) Give it a try and see what you think.


  • 2 med-large sweet potatoes
  • 1 cup uncooked quinoa
  • 1 cup uncooked lentils
  • vegetable broth
  • 1-2 cloves of garlic
  • Tahini 
  • Salt and pepper
  • Olive oil
  • Italian Parsley


  • Preheat oven to 400F
  • Chop sweet potatoes into bite-sized cubes and drizzle with olive oil, salt, and pepper
  • Bake sweet potatoes in oven on parchment paper-lined baking sheet 20-25 min flipping once
  • Boil lentils in vegetable broth (I use the vegan powder form in water) for approx 20-25 min 
  • Cook quinoa in 1:2 ratio of quinoa:veggie broth in a rice cooker, or on stovetop (approx 15 min)
  • Prepare the dressing in serving bowl with olive oil, grated garlic clove (start with 1), salt/pepper
  • Add hot lentils and quinoa to bowl with dressing a toss
  • Add sweet potatoes and garnish with chopped parsley and drizzle with tahini