Hearty Spiced Sweet Potato and Mushroom Quinoa Bowl

Recipe Collection: Dinner

Hearty Spiced Sweet Potato and Mushroom Quinoa Bowl is a comforting fusion dish that warms the soul. Perfect for vegetarians and vegans, this recipe features nutty quinoa, earthy mushrooms, and sweet roasted sweet potatoes, all enhanced by a touch of cayenne for a gentle kick. Ideal as a main course or side, it’s versatile enough for any meal.

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Overview

This Spiced Sweet Potato and Mushroom Quinoa Medley is a delightful and hearty dish perfect for chilly days. The nutty aroma of toasted quinoa pairs beautifully with the earthy flavors of mushrooms and the sweetness of roasted sweet potatoes. A hint of cayenne adds a gentle kick, while toasted pecans provide a satisfying crunch. This dish can be enjoyed as a main course or a side dish, offering a comforting and nutritious meal.

Diet Type

Vegetarian, Vegan

Allergies

Tree Nuts (pecans)

Cuisine

Fusion

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 0.33 Cup quinoa, toasted
• 1 Cup water
• 1 Pinch salt, to taste
• 1 Tablespoon (tbsp) olive oil
• 1 Teaspoon (tsp) garlic, minced
• 1 Small sweet onion, minced
• 1 Cup crimini mushrooms, sliced
• 1 Small sweet potato, peeled
• 0.25 Teaspoon (tsp) cayenne pepper
• 1 Pinch ground black pepper, to taste
• 0.25 Cup pecans, toasted

Steps

1. Toast the quinoa in a dry saucepan over medium heat, stirring often until it emits a nutty aroma, about 5 minutes. Add the water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, about 20 minutes.
2. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sweet onion, cooking until the onion becomes translucent, about 5 minutes.
3. Add the sliced mushrooms and peeled sweet potato to the skillet. Season with cayenne pepper, 1 pinch of salt, and 1 pinch of ground black pepper. Cover the skillet, reduce the heat to medium-low, and cook, stirring occasionally, until the sweet potato is tender, about 20 minutes. If necessary, add a splash of water to prevent the vegetables from sticking or burning.
4. Once the vegetables are cooked, spoon the mixture over the prepared quinoa. Sprinkle the toasted pecans on top before serving.
5. Serve warm and enjoy the harmonious blend of flavors and textures.

Enjoy your homemade Hearty Spiced Sweet Potato and Mushroom Quinoa Bowl!