Thursday 17 August 2017

Sweet Potato and Quinoa Bowl with Avocado, Oranges and Orange-Balsamic Dressing

Sweet potato quinoa bowl

Three super foods in one bowl? Believe it! We've packed major power into this nutrient-rice dish. Quinoa, avocado, and sweet potatoes are some of the most delicious ingredients out there and they happen to be some of the healthiest to boot!

Recipe compliments of:



Quinoa 2 pkg (227 g)
Sweet Potato, cubed 2 pkg (680 g)
Arugula 2 pkg (227 g)
Avocado 2
Naval Orange 2
Balsamic Vinegar 1 bottle (2 tbsp)
Almonds, sliced 2 pkg (56 g)
Dijon Mustard 1 pkg (1 1/2 tsp)
Feta Cheese, crumbled 2 pkg (1 cup)
Vegetable Broth Concentrate 2 pkg
Olive or Canola Oil*


Baking Sheet
Small Pot
Small Bowl
Measuring Cups

Preparation Time / 30 minutes
Cooking difficulty / Level 1
Serves 4



1. Preheat the oven to 425°F to roast the sweet potatoes. Start prepping when the oven comes up to temperature!

2. Roast the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

3. Toast the almonds: Meanwhile, heat a small pot over medium heat. Add the almonds to the dry pot. Cook, stirring often, until golden-brown and toasted, 3-4 min. Transfer to a plate. (TIP: Keep your eye on them so they don't burn!) Add 1 cup water (double for 4 people) and broth concentrate(s) to the pot and bring to a boil.

4. Cook the quinoa: Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.

5. Prep: Meanwhile, zest the orange(s). Cut a piece off the top and bottom ends of the orange(s). Placing a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go. When all the peel is off, slip a paring knife along each side of the white lines ("membranes") of the orange to release the segments into a small bowl. Squeeze the leftover orange membrane(s) over a medium bowl to release the leftover juice. Peel, pit and thinly slice the avocado(s).

6. In the bowl with the orange juice, add half the orange zest, 1/2 pkg mustard (1 pkg for 4 people), 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Whisk to combine. Season with salt and pepper. Toss in the arugula.

7. Finish and serve: Divide the quinoa between bowls. Top with the sweet potatoes, arugula, orange segments and avocado. Sprinkle with the almonds, feta and remaining orange zest, if desired. Enjoy!


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