Maple Glazed Sweet Potato and Quinoa Bowl
Indulge in the perfect balance of sweet and savory with this delightful American dinner recipe. Roasted sweet potatoes, tender quinoa, and a flavorful maple glaze come together to create a satisfying and nourishing bowl. Packed with nutrients and bursting with autumnal flavors, this vegan and gluten-free dish is a delightful addition to your dinner table.
ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 cup quinoa
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce or tamari (gluten-free)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the sweet potatoes on a baking sheet and toss them with 1 tablespoon of olive oil. Roast for 25-30 minutes until golden and tender.
- 3.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy.
- 4.
In a small bowl, whisk together the remaining olive oil, maple syrup, soy sauce, Dijon mustard, smoked paprika, sea salt, and black pepper to make the glaze.
- 5.
Heat a skillet over medium heat and pour in the glaze. Cook for 1-2 minutes until the glaze starts to thicken.
- 6.
Add the cooked sweet potatoes and quinoa to the skillet with the glaze. Stir gently to coat everything evenly.
- 7.
Remove from heat and transfer the contents of the skillet to serving bowls.
- 8.
Garnish with fresh parsley and serve hot.
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