Roasted Parmesan Sweet Potato Quinoa Bowl

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

Remember these Roasted Parmesan Herb Sweet Potatoes that I shared last week?

Well, turns out that I’m kinda-sorta obsessed with them. Obsessed, as in I’ve made these one too many times since I first created this recipe (back in August).

So, instead of just chowing down on them as a side dish, or let’s face it, as my dinner, I decided to get a little more creative.

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

It’s no secret that I love making quinoa dishes. From this Honey Garlic Salmon Quinoa Bowl, to that Quinoa and Chickpea Pesto Salad, to this Peach Almond Breakfast Quinoa, I love it all.

Quinoa is one of those staple ingredients that you can always find in my pantry. Whenever I’m searching for new recipe ideas, I immediately think of quinoa and how I can put a creative spin on it. So, I guess it’s no surprise that this Roasted Parmesan Sweet Potato Quinoa Bowl was born.

If you love sweet potatoes and quinoa, then this bowl was made for you. The Roasted Parmesan Herb Sweet Potatoes give this dish a punch of flavor and crispy texture. And the black beans, red quinoa, and egg give hit a kick of protein. And then there’s feta….because, well, cheese. You just have to have cheese, right?

Let’s back up to that egg, though. A crispy, fried egg that you can just break into with that yolk oozing out. Perfection, my friends! It definitely is the perfect touch to this tasty dish.

This Roasted Parmesan Sweet Potato Quinoa Bowl makes a delicious fall dish. And it’s also easy to prepare ahead of time, which is perfect for lunches or simple weeknight meals. I love to eat this cold, but it’s definitely delicious warmed up, too!

So grab those ingredients and whip up this healthier dish today. I guarantee it’ll please both the vegetarians and meat lovers in your life!

Looking for more quinoa recipes? I’ve got you covered!

• Quinoa Caprese Salad
• Spinach and Mushroom Quinoa Bowls
• Cranberry, Edamame and Mushroom Quinoa Bowl

P.S. Check out my very first E-CookBook, 30+ Twenty Minute Meals: From Breakfast to Desserts and Everything in Between, designed with you in mind!

Yields 2 bowls

Roasted Parmesan Sweet Potato Quinoa Bowl

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1 cup dried quinoa
• 2 cups chicken broth
• 2 cups Roasted Parmesan Herb Sweet Potatoes
• 1 can black beans, drained and rinsed
• 1/2 tablespoon butter
• 1 egg
• 1/4 cup crumbled feta cheese
Dressing
• 3 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Cook quinoa according to package directions, using chicken broth instead of water.
2. As quinoa is cooking, prepare the dressing. Combine the olive oil, white balsamic vinegar, garlic powder, salt and pepper in a small bowl. Set aside.
3. In a small skillet, heat 1/2 tablespoon butter oven medium heat. Crack egg into center of pan and fry until edges are crisp and yolk is set. Remove from heat.
4. When quinoa is cooked, pour into a large bowl. Add sweet potatoes, black beans, and dressing. Toss to coat.
5. Add egg on top of quinoa mixture and sprinkle with feta cheese.
6. Serve immediately or refrigerate until ready to serve. If refrigerating, prepare egg right before serving.
7. Enjoy!

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