---
title: Sweet Potato & Quinoa Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-and-quinoa-bowl-5540f9486ced6eed7a8b4569
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 4.5
rating_count: 375
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 771
  protein: 17
  fat: 44
  carbohydrates: 52
  fiber: 14
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/sweet-potato-quinoa-bowl.avif"
---

Preheat oven to 400 degrees. HINT: For extra crispy sweet potatoes, place the #baking sheet{} in the oven while it preheats! Place @quinoa{6%oz} in a #medium pot{} with @water{1%cup} and a pinch of @salt{}. Bring to a boil, then reduce the heat to a simmer and cook for ~{20-25%minutes}, until tender. Add a splash of water if necessary. Set aside.

Meanwhile, peel and cut @sweet potato{2%unit} into 1/2-inch cubes. Toss on a #baking sheet{} with a pinch of salt and @black pepper{} and @olive oil{1%tbsp}. Roast for about ~{15%minutes}, until tender and slightly caramelized.

Using a #paring knife{}, remove the peel from @orange{2%unit}, carefully cutting around the flesh. Once peeled, hold the orange in one hand cut between the white membranes to remove the orange segments. Squeeze the remaining orange core into a #medium bowl{} to collect the juice.

Make the dressing: add @Dijon mustard{1%tbsp} and the juice of half a @lemon{2%unit} to the orange juice. Whisk in 2 tablespoons olive oil. Season with salt and pepper.

Halve, peel and pit @avocado{2%unit}, then thinly slice.

Plate the quinoa. Toss the @arugula{4%oz} with half the dressing and place atop quinoa. Add the avocado slices, orange segments, roasted sweet potato, @feta cheese{½%cup}, and @almonds{2%oz}. Drizzle with remaining dressing. Enjoy!