---
title: Loaded Quinoa Bowls
subtitle: Barbecue Sweet Potatoes, Artichokes, Feta Cheese, and Croutons
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/loaded-quinoa-bowls-5addf1ecae08b54fc11b20d2
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Grain Bowl
  - Vegetarian
  - Comfort Food
rating: 4.0
rating_count: 531
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Even artichoke skeptics enjoyed this dish, with the mix of ingredients creating a delightful combination.
  - theme: Ease of prep
    text: The recipe components blended together smoothly, making for a harmonious and satisfying meal.
image: "https://images.recipes.furrysalamander.com/loaded-quinoa-bowls.avif"
---

Wash and dry all produce. Place 1 cup @water{1%cup} and a pinch of @salt{1%tsp} in a #small pot{}. Bring to a boil, then add @quinoa{1%cup}. Lower heat, reduce to a simmer, and cover. Cook until tender, about ~{15%minutes}, then transfer to a #large bowl{}. Stir in 1 TBSP @butter{2%tbsp}. Season with @black pepper{1%tsp}. Set aside.

Meanwhile, heat ¼ cup @vegetable oil{¼%cup} in a #large pan{} over medium-high heat. Cut @sweet potatoes{2%pieces} into ½-inch cubes. Drain @artichokes{1%unit}, then pat dry with a paper towel. Halve @heirloom grape tomatoes{1%cup}. Cut @demi-baguette{1%unit} into 1-inch cubes. Line a plate with paper towels.

Once oil is hot, add sweet potato to pan. Cook until tender and crisped, turning to brown all over, ~{9%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{1%unit} and plenty of salt and pepper.

Add artichokes to same pan. Cook until crisped, turning to brown all over, ~{5%minutes}. Remove from pan with a slotted spoon and transfer to plate with sweet potato. Season immediately with another 1 tsp barbecue seasoning and plenty of salt and pepper. Carefully pour out oil in pan, then wipe out any charred bits with a paper towel.

Return same pan to medium-high heat and add 1 TBSP butter and a large drizzle of @olive oil{2%tbsp}. Once butter melts, add baguette cubes. Toast, tossing, until golden brown all over, ~{4%minutes}. Season with salt and pepper. Meanwhile, in a #small bowl{}, mix remaining barbecue seasoning, @sour cream{3%tbsp}, 2 tsp olive oil, and 1 tsp water. If thick, add another 1 tsp water. Season with salt and pepper.

Fluff quinoa in bowl with a fork, then add @arugula{1%cup} and a drizzle of olive oil. Season with salt and pepper. Add half each of the sweet potato, artichokes, tomatoes, croutons, and @feta cheese{½%cup} and toss to combine. Divide between bowls for serving, then top with remaining half of the ingredients. Drizzle with dressing.