---
title: Sweet Potato & Quinoa Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-and-quinoa-bowl-5540f9486ced6eed7a8b4569
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 4.5
rating_count: 375
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Peppery arugula, tangy orange, and crunchy almonds add the perfect mix of flavor and texture.
image: "https://images.recipes.furrysalamander.com/sweet-potato-quinoa-bowl.avif"
---

Preheat oven to 400F. [- For extra crispy sweet potatoes, place the #baking sheet{} in the oven while it preheats! -] In a #medium pot{}, combine @quinoa{½%cup} with 1 cup water and a pinch of @salt{}. Bring to a boil, then reduce the heat to a simmer and cook ~{20%minutes} to ~{25%minutes}, until tender. Add a splash of water if necessary. Set aside.

Meanwhile, peel and cut @sweet potatoes{2%unit} into ½-inch cubes. Toss on the #baking sheet{} with a pinch of @salt{}, @black pepper{1%tsp} and 1 tbsp of @olive oil{3%tbsp}. Roast ~{15%minutes}, until tender and slightly caramelized.

Using a #paring knife{}, remove the peel from @orange{1%unit}, carefully cutting around the flesh. Once peeled, hold the orange in one hand and cut between the white membranes to remove the segments. Squeeze the remaining orange core into a #medium bowl{} to collect the juice.

Make the dressing: add 1 tbsp @dijon mustard{} and the juice of half a @lemon{1%unit} to the orange juice. Whisk in 2 tbsp remaining olive oil. Season with @salt{} and @black pepper{}.

Halve, peel and pit @avocado{1%unit}, then thinly slice.

Plate the @quinoa{}. Toss @arugula{2%cups} with half the dressing and place atop quinoa. Add @avocado{}, orange segments, roasted @sweet potatoes{}, @feta cheese{½%cup}, and sliced @almonds{¼%cup}. Drizzle with remaining dressing. Enjoy!