Sweet Potato Broccoli Quinoa Bowl


  • 3 cups sweet potato cubes cut into ½-¾ inch cubes
  • 3 Tbsp. olive oil divided
  • ¾ tsp. salt divided
  • ½ tsp. pepper divided
  • 1 head of Smith's Farm's broccoli cut into florets

Quinoa in Rice Cooker:

  • ¾ cup quinoa rinsed and drained
  • 1 ½ cups water or chicken broth
  • ¼ tsp. salt

Quinoa Bowls:

  • 1 cup cherry tomatoes cut in half
  • 4 oz. cooked chicken cut into cubes
  • 4 cups kale coarsely chopped
  • 6 oz. sesame ginger salad dressing


  1. Preheat oven to 400 degrees.
  2. Add quinoa, water, and salt to a rice cooker and cook until fluffy.
  3. Combine sweet potato cubes, 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper in a gallon-sized ziplock bag. Toss to combine.
  4. Line a large baking sheet with parchment paper and spread sweet potato cubes out in a single layer.
  5. Bake in preheated oven for 25-30 minutes, flipping halfway through.
  6. While sweet potatoes are baking, combine broccoli florets, ¼ teaspoon salt and 1 tablespoon olive oil in the same gallon-sized ziplock bag. Toss to combine. When the sweet potatoes have 15 minutes left, add broccoli to the pan and return to the 400 degree oven.
  7. To serve: fill four bowls with equal amounts of the quinoa, tomatoes, chicken, kale, and roasted vegetables. Serve each quinoa bowl with 2 ounces of the sesame ginger salad dressing or other dressing of choice. Enjoy!

Thank you to https://www.evolvingtable.com/sweet-potato-broccoli-quinoa-bowl/ for this awesome recipe!