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    Sweet Potato Grain Bowls with Turmeric Honey Mustard

    4 servings

    servings

    20 minutes

    active time

    50 minutes

    total time
    Start Cooking

    Ingredients

    2 medium sweet potatoes, peeled and cubed

    2 Tbsp. extra-virgin olive oil, divided

    3/4 tsp. smoked paprika

    1/2 tsp. ground cumin

    1/2 tsp. garlic powder

    3/4 tsp. kosher salt, divided

    1/4 tsp. black pepper

    8 to 10 oz. fresh green beans, trimmed and halved

    3/4 cup dry (uncooked) quinoa

    1 1/2 cups vegetable broth

    1 pint cherry tomatoes, halved

    1 ripe avocado, sliced

    Fresh chopped parsley or chives for garnish

    2 Tbsp. extra-virgin olive oil

    2 Tbsp. tahini

    1 Tbsp. honey

    2 tsp. Dijon mustard

    3/4 tsp. ground turmeric

    1/4 tsp. each kosher salt and black pepper

    Directions

    Roast Vegetables: Preheat oven to 425ºF.Place sweet potatoes on a large rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/2 tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices.

    Cook Quinoa: Meanwhile, combine quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes.Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy. Taste and season with a pinch of salt, if needed.

    Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

    Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm.

    Nutrition

    Serving Size

    1 bowl

    Calories

    445 kcal

    Total Fat

    24 g

    Saturated Fat

    1.5 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    710 mg

    Total Carbohydrate

    48 g

    Dietary Fiber

    10 g

    Total Sugars

    12 g

    Protein

    11 g

    4 servings

    servings

    20 minutes

    active time

    50 minutes

    total time
    Start Cooking

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    Ingredients

    2 medium sweet potatoes, peeled and cubed

    2 Tbsp. extra-virgin olive oil, divided

    3/4 tsp. smoked paprika

    1/2 tsp. ground cumin

    1/2 tsp. garlic powder

    3/4 tsp. kosher salt, divided

    1/4 tsp. black pepper

    8 to 10 oz. fresh green beans, trimmed and halved

    3/4 cup dry (uncooked) quinoa

    1 1/2 cups vegetable broth

    1 pint cherry tomatoes, halved

    1 ripe avocado, sliced

    Fresh chopped parsley or chives for garnish

    2 Tbsp. extra-virgin olive oil

    2 Tbsp. tahini

    1 Tbsp. honey

    2 tsp. Dijon mustard

    3/4 tsp. ground turmeric

    1/4 tsp. each kosher salt and black pepper

    Directions

    1

    Roast Vegetables: Preheat oven to 425ºF.Place sweet potatoes on a large rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/2 tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices.

    2

    Cook Quinoa: Meanwhile, combine quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes.Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy. Taste and season with a pinch of salt, if needed.

    3

    Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

    4

    Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm.