When I enjoy lunch at my desk, it often resembles this vibrant bowl: a wholesome grain like quinoa paired with whatever cooked vegetables I have in the fridge, some fresh greens, and chopped avocado because let’s be honest, avocado enhances everything! A sprinkle of herbs, goat cheese, or nuts (or all three) brings incredible flavor, making me one happy eater.

sweet potato, avocado, and quinoa bowl

I've been focusing on meatless meals a few nights a week, and this combination has become a favorite for both me and Adam. Inspired by a healthy bowl from one of my beloved cookbooks, this dish features roasted sweet potatoes, crispy broccoli, tender kale, and creamy goat cheese, all drizzled with a zesty Asian-inspired vinaigrette. After finishing this meal, you feel fulfilled yet light, which is just the vibe I crave during summer. Check out the recipe below, and I’d love to hear about your favorite healthy lunches!

sweet potato, avocado, and quinoa bowlsweet potato, avocado, and quinoa bowlPrint

Ingredients

  • 1 large or 2 small sweet potatoes, peeled and diced into 1” cubes
  • 1 head of kale, stems removed and leaves shredded
  • 1 head of broccoli, cut into small florets
  • 1/2 cup quinoa
  • 2 firm yet ripe avocados
  • crumbled goat cheese or feta

for the orange-sesame vinaigrette

  • zest and juice from 1 orange
  • 1 teaspoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 shallot, minced
  • 2 teaspoons grated fresh ginger
  • kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 425°F. Toss the sweet potatoes in olive oil, salt, and pepper, then spread them on a foil-lined baking sheet. Roast for 30 minutes, stirring occasionally, until they’re tender inside and crispy outside.
  2. While the sweet potatoes cook, prepare the vinaigrette and all other ingredients. Whisk together the vinaigrette ingredients, then drizzle a teaspoon or two over the kale in a large bowl. Massage the dressing into the kale for about a minute, and let it marinate for at least 15 minutes.
  3. Meanwhile, cook the quinoa as instructed on the package or follow this foolproof method.
  4. When the sweet potatoes are halfway done, add the broccoli to the oven. Toss the broccoli with olive oil, salt, and pepper, spread on a foil-lined baking sheet, and roast for 15 minutes until crisp-tender and golden brown. Remove and set aside.
  5. To assemble your bowls, mix the quinoa with some vinaigrette, distributing it into four bowls. Top each with roasted sweet potatoes, broccoli, kale, avocado, and a sprinkle of goat cheese. Drizzle additional vinaigrette on top, add a pinch of sea salt, and enjoy!