Roasted Sweet Potato and Quinoa Bowl with Berry Vinaigrette

Origin

Grain bowls like this draw on the broad tradition of building satisfying meals around whole grains and roasted vegetables — a practical approach that meal preppers and home cooks across Canada have made their own.

Pro Tips

• Let the quinoa steam off the heat for 5 minutes after cooking — it gives you a fluffier, less clumpy grain base.
• For meal prep, roast a double batch of sweet potato and cook extra quinoa.
• Berry Vinaigrette: 2 oz water + 2 oz oil
• The Berry Vinaigrette also works as a quick marinade for chicken or tofu before cooking — fruity and savoury at the same time.

Things to Watch Out For

• Don't skip flipping the sweet potato halfway through roasting — it helps both sides caramelize rather than steam on one side. Avoid dressing the greens too far in advance; arugula wilts quickly once it hits the vinaigrette. Make sure the quinoa water ratio is right — too much water makes it mushy rather than fluffy.

Process

1. Berry Vinaigrette: 2 oz water + 2 oz oil
2. Preheat your oven to 400°F (205°C).
3. Toss the cubed sweet potato with 1 tbsp olive oil, salt, and pepper.
4. Spread in a single layer on a baking sheet and roast for 25–28 minutes, flipping halfway, until the edges are golden and the centres are tender.
5. While the sweet potato roasts, rinse the quinoa under cold water.
6. Combine with 2 cups of water or vegetable broth in a small saucepan.
7. Bring to a boil, then reduce to a low simmer, cover, and cook for 13–15 minutes until the liquid is absorbed.
8. Fluff with a fork and set aside.
9. Build your bowls: divide the quinoa between two bowls, then layer on the arugula, roasted sweet potato, sliced red onion, pumpkin seeds, and dried cranberries.
10. Drizzle the Berry Vinaigrette over each bowl just before serving.
11. Toss lightly if you prefer the dressing more evenly distributed.