Sweet Potato & Coconut Quinoa Bowl {Gluten-Free, Dairy-Free, Vegan}

4.7 from 6 reviews

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan

Author: Amie Valpon

Recipe type: Entree

Serves: 6

Ingredients

• 1 cup uncooked quinoa
• 2 large sweet potatoes (approximately 1 lb.), peeled and cut into ¾ inch cubes
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. organic coconut oil, melted
• 1½ Tbsp. unsweetened coconut flakes
• 3 Tbsp. sunflower seeds
• 1 Tbsp. sesame seeds
• ¼ tsp. sea salt

Instructions

1. Cook the quinoa according to package directions. Remove from heat, drain in a strainer and rinse.
2. Meanwhile, cook sweet potatoes in boiling salted water to cover until tender, about 15 minutes; remove from heat and drain well.
3. In a large bowl, combine cooked quinoa, sweet potatoes, balsamic vinegar, coconut oil, coconut flakes, sunflower seeds, sesame seeds and sea salt; gently toss to coat.
4. Serve warm.

Notes

Serving Size: 1 ~ Calories: 180 ~ Fat: 4 ~ Protein: 4g ~ Carb: 19g ~ Fiber: 2g ~ Sugar: 1g ~ Sodium: 66mg

3.2.1284

From The Healthy Apple