Sweet Potato, Arugula and Apple Quinoa Power Bowl with Honey Dijon Vinaigrette

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Quinoa Power Bowl – Sweet potatoes, tasty arugula, diced apple, red quinoa, feta, roasted pecans topped with honey dijon vinaigrette.

At first glance, this may sound like a strange combination. But please trust me when I tell you that this quinoa power 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.

Another extra 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 power bowls. Goat cheese for the feta, almonds for the pecans, spinach for the arugula, butternut squash for the sweet potatoes.

INGREDIENTS

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

For the vinaigrette
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
4 Tablespoons Olive oil
4 Tablespoons water

DIRECTIONS

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.

ENJOY!!

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Sweet Potato, Arugula and Apple Quinoa Bowl with Honey Dijon Vinaigrette

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Author: Sherri

Ingredients

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

Directions

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.
ENJOY!!