Easy Fall Recipe – Sweet Potato Quinoa Bowl2019-11-13
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Thank you to Knorr® for sponsoring this recipe.
Looking for the perfect easy fall recipe? I’ve got you covered! This Sweet Potato Quinoa bowl is extremely versatile and lends itself perfectly to swapping out ingredients based on what you have on-hand. Don’t have sweet potato? Throw in butternut squash. Hate raisins? Add in some dried cranberries instead. Sunflower seeds are usually the cheapest, but pumpkin seeds are equally as great. What really ties this whole recipe together is the easy-to-use Knorr® Selects Vegetable Granulated Bouillon which provides the amazing, rich flavor for the quinoa. As long as you’ve got that, you’re guaranteed to have an affordable and delicious meal for a family of four for only $2.50 per serving!
- 1 cup of uncooked quinoa
- 1 cup of diced sweet potato
- 2 cups of water
- ½ tablespoon of Knorr® Selects Vegetable Granulated Bouillon
- ¾ cup of raisins
- ½ cup of diced red onion
- ½ cup unsalted raw sunflower seeds (no shells)
Place the quinoa, sweet potato, water, and Knorr® Selects Vegetable Granulated Bouillon in a medium pot with a lid. Over high heat, bring to a boil. Cover with the lid and reduce the heat to low.
Cook quinoa for 20 minutes. Remove from the heat and fluff with a fork.
Stir in raisins, red onion, and sunflower seeds.
You can serve warm, or you can refrigerate for 30 minutes and serve chilled.
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