Sweet potato quinoa bowl

Sweet potato quinoa bowl

Total: 1 hr 10 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / people: 448 kcal
, Fat: 19 g
, Carbohydrate: 57 g
, Protein: 12 g

A quick, light and incredibly easy recipe for any day of the week. Quinoa makes a great basis for this dish, but you can also use millet, buckwheat or another type of grain. You can also use pretty much any type of nut, depending on your preferences. Cashew nuts or almonds will work just as well here, as will walnuts. This healthy recipe can be adapted to suit the contents of your cupboards.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g hazelnuts, toasted, skinned
2 tbsp honey or maple syrup

Sweet potatoes

500 g sweet potatoes, peeled, cut into cubes
1 tbsp olive oil
1 garlic clove, pressed
2 tsp ras el hanout
½ tsp salt


200 g quinoa
salted water, boiling

To serve

2 tbsp soft goats' cheese
½ bunch flat-leaf parsley, chopped
a little sea salt
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How it's done

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Heat the nuts and honey in a pan and allow to caramelize, transfer to a sheet of baking paper, leave to cool.

Sweet potatoes

Place the sweet potatoes in an ovenproof dish. Add the olive oil, garlic, ras el hanout and salt, mix.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.


Prepare the quinoa in salted water according to the packet instructions.

To serve

Mix the quinoa, sweet potatoes and nuts, mix in the goat's cheese. Serve in bowls, sprinkle with parsley and fleur de sel.

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