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!!

Print

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

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

Course Main Course

Cuisine American

Keyword quinoa bowl, sweet potato

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1

Calories 510 kcal

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

Instructions

1. Prepare quinoa per package directions. (I usually cook 1 cup of dry quinoa and use for several meals.
2. 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.
3. Assemble power bowl with all ingredients
4. Top with vinaigrette.
5. ENJOY!!

Nutrition Facts

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

Amount Per Serving

Calories 510 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 10g 50%

Cholesterol 72mg 24%

Sodium 505mg 21%

Potassium 189mg 5%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 10g

Protein 17g 34%

Vitamin A 4.5%

Vitamin C 1.1%

Calcium 18.2%

Iron 6.9%

* Percent Daily Values are based on a 2000 calorie diet.

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