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5 from 9 votes

Sweet Potato, Spinach, and Apple Quinoa Bowl

Prep time
10 mins
Cook time
25 mins
Total time
35 mins


  • 1 lb of sweet potato, cut into chunks
  • 1 cup red quinoa
  • 1 tbsp apple cider vinegar
  • 1-2 tsp dijon mustard
  • 1-2 tsp honey
  • 20 pecans, cut into pieces
  • 1 apple, sliced
  • 2 cups baby spinach
  • 1-2 oz feta, crumbled
  • olive oil
  • salt & pepper


  1. Preheat the oven to 425 degrees.
  2. Toss sweet potatoes in 2 tbsp olive oil and salt & pepper and lay on parchment-lined baking sheet.
  3. Bake for 15 minutes or until browned & tender, tossing halfway through.
  4. In a medium saucepan over medium-high heat, add 1 tsp of olive oil and the quinoa.
  5. Cook, stirring, for 1 minute.
  6. Add 1 ¾ cup water and ¼ tsp salt to pan.
  7. Bring to a rolling boil.
  8. Reduce heat to low and cook, covered, for 15 minutes.
  9. Remove pot from heat and let stand, covered, for 5 min (don't lift the lid).
  10. Fluff the quinoa gently with a fork.
  11. Make the dressing by whisking together vinegar, mustard, honey, 3 tbsp olive oil, and salt & pepper.
  12. Arrange the quinoa, sweet potatoes, apple slices, spinach, pecans, and feta, and then drizzle with dressing.
Sweet Potato, Spinach, and Apple Quinoa Bowl
Gluten-free Sweet Potato, Spinach, and Apple Quinoa Bowl
Dish Type:
Entrees, Vegetables, Fruits
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