Sweet Potato Quinoa Bowl

"Rainbow nourish bowl🌱 Sharing one of my favourite meal. It’s super simple to prepare, this bowl filled with baked sweet potatoes, cucumbers, purple cabbages, pea sprouts, carrots, quinoas and stir fry shiitake mushrooms with garlic. Throw them all in a bowl, drizzle with lemon tahini and enjoy."
-- @foodpassionical

A Note from Feedfeed

Eat the rainbow! @foodpassionical’s quinoa bowl is topped with roasted sweet potatoes, shaved purple cabbage, Cucumbers and Pea Sprouts!

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 cup quinoa
  • 1 medium sweet potato, chopped into bite-sized pieces
  • 8 shiitake mushrooms
  • 1 tablespoon vegan hoi xin sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup water
  • 4 tablespoons tahini
  • 2 teaspoons agave
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • salt and pepper, to taste
  • 1 cucumber, sliced `
  • 1 carrot, spiralized or thinly sliced
  • 1 cup purple cabbage, thinly sliced

To Cook the Quinoa


  • Step 1

    Rinse throughly under cool running water and drain. Toast the quinoa in a saucepan and stir constantly to let the water to evaporate, about 2 minutes. Pour 2 cups of water and season with 1 tsp of salt.

  • Step 2

    Cover and cook for 15 minutes with low heat. Once cooked remove from the heat. Keep covered and let it stand for 5 minutes.

For the Veggies and Tahini Dressing

  • Step 1

    Preheat the oven 375°F

  • Step 2

    For the sweet potatoes drizzle with olive oil, salt and pepper. Bake in a preheated oven until golden and ensure it’s cook through.

  • Step 3

    To prepare the mushrooms cut off the hard part from the bottom of the stem. Heat 1 tsp oil in a skillet and add in the mushrooms. Add vegan hoi xin sauce, garlic powder, soy sauce, sesame oil and water. Cook for about 5 minutes with low heat.

  • Step 4

    For the sauce, whisk together tahini, agave, lemon juice, water, salt and pepper for taste.

  • Step 5

    Assemble cooked quinoa and vegetables in a bowl and drizzle with tahini dressing