Loaded Quinoa Bowls

🥘 Ingredients

• artichokes
  13 oz
• arugula
  4 oz
• butter
  4 tbsp
• demi-baguette
  2 unit
• feta cheese
  1 c
• heirloom grape tomatoes
  8 oz
• olive oil
  3.333 tbsp
• quinoa
  1 c
• salt
• sour cream
  4 tbsp
• sweet and smoky BBQ seasoning
  2 tbsp
• sweet potatoes
  2 unit
• vegetable oil
  ½ cup
• water
  1 c

🍳 Cookware

• small pot
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Place water and a pinch of salt in a small pot . Bring to a boil, then add quinoa . Lower heat, reduce to a simmer, and cover. Cook until tender, about ⏱️ 15 minutes , then transfer to a large bowl . Stir in butter . Season with salt and pepper. Set aside.

   water: 1 c, salt, quinoa: 1 c, butter: 4 tbsp
2. 

   2

   Meanwhile, heat vegetable oil in a large pan over medium-high heat. Cut sweet potatoes into ½-inch cubes. Drain artichokes , then pat dry with a paper towel. (TIP: Dry them well to reduce oil splatters when cooking). Halve heirloom grape tomatoes . Cut demi-baguette into 1-inch cubes. Line a plate with paper towels.

   vegetable oil: ½ cup, sweet potatoes: 2 unit, artichokes: 13 oz, heirloom grape tomatoes: 8 oz, demi-baguette: 2 unit
3. 

   3

   Once oil is hot, add sweet potato to pan. Cook until tender and crisped, turning to brown all over, 8-10 minutes. Remove from pan with a slotted spoon and set aside to drain on your lined plate. Season immediately with 1 tsp sweet and smoky BBQ seasoning (we'll use the rest later) and plenty of salt and pepper.

   sweet and smoky BBQ seasoning: 2 tbsp
4. 

   4

   Add artichokes to same pan. Cook until crisped, turning to brown all over, 4-6 minutes. Remove from pan with a slotted spoon and transfer to plate with sweet potato. Season immediately with another 1 tsp barbecue seasoning (we'll use the rest in the next step) and plenty of salt and pepper. Carefully pour out oil in pan, then wipe out any charred bits with a paper towel.
5. 

   5

   Return same pan to medium-high heat and add 1 TBSP butter and a large drizzle of olive oil . Once butter melts, add baguette cubes. Toast, tossing, until golden brown all over, 3-5 minutes. Season with salt and pepper. Meanwhile, in a small bowl, mix remaining barbecue seasoning, sour cream , 2 tsp olive oil, and 1 tsp water. If thick, add another 1 tsp water. Season with salt and pepper.

   olive oil: 3.333 tbsp, sour cream: 4 tbsp
6. 

   6

   Fluff quinoa in bowl with a fork, then add arugula and a drizzle of olive oil. Season with salt and pepper. Add half each of the sweet potato, artichokes, tomatoes, croutons, and feta cheese and toss to combine. Divide between bowls for serving, then top with remaining half of the ingredients. Drizzle with dressing.

   arugula: 4 oz, feta cheese: 1 c