This easy Quinoa Bowl features sweet potatoes, arugula, diced apple, feta, roasted pecans then topped with honey dijon vinaigrette for an amazing, healthy meal.
At first glance, this may sound like a strange combination. But please trust me when I tell you that this quinoa bowl is a culinary explosion of flavors in your mouth!
For extra protein, I added diced chicken too. You can swap that out for chickpeas to keep it a vegan option. This Garlic Shrimp and Quinoa is another amazing, healthy bowl to try.
Another bonus is that you can have all these ingredients prepped and ready to go in advance. I pretty much always have chicken (or turkey) and sweet potatoes (or butternut squash) in the refrigerator daily. I make a big batch of quinoa that lasts several days. So just having the other ingredients handy and mixing up the dressing is all you have to do.
There are many substitutions you can do in these quinoa bowls. Goat cheese for the feta, almonds for the pecans, spinach for the arugula, butternut squash for the sweet potatoes.
Quinoa Bowl Ingredients
Arugula (or Baby Spinach)
Sweet Potato Chunks (or butternut squash)
Chicken (or chickpeas), optional
Apple slices (or diced)
For the vinaigrette
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
4 Tablespoons Olive oil
4 Tablespoons water
How to Make This Quinoa Bowl Recipe
Prepare quinoa per package directions. (I usually cook 1 cup of dry quinoa and use for several meals.
Bake sweet potatoes or butternut squash for 60 minutes on 425 degrees F. For quicker option, dice into 1 inch pieces and bake on greased baking sheet for 15-20 minutes.
Assemble power bowl with all other ingredients.
Top with vinaigrette.
Try these other healthy quinoa recipes as well:
Quinoa Bowl Recipe
- Arugula or Baby Spinach
- Red Quinoa
- Sweet Potato Chunks or butternut squash
- Shredded Carrots
- Chicken or chickpeas, optional
- Apple slices or diced
- Feta Cheese
- Pecan Pieces
Honey Dijon vinaigrette
- 4 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 4 Tablespoons Olive oil
- 4 Tablespoons water
- Prepare quinoa per package directions. (I usually cook 1 cup of dry quinoa and use for several meals.
- Bake sweet potatoes or butternut squash for 60 minutes on 425 degrees F. For quicker option, dice into 1 inch pieces and bake on greased baking sheet for 15-20 minutes.
- Assemble power bowl with all ingredients
- Top with vinaigrette.