Sweet Potato Grain Bowls with Turmeric Honey Mustard Recipe
These Sweet Potato Grain Bowls with Turmeric Honey Mustard are a vibrant and nourishing meal featuring roasted sweet potatoes, fresh green beans, quinoa, and cherry tomatoes, all topped with a creamy, flavorful turmeric honey mustard sauce. Perfect for a wholesome lunch or dinner, this recipe balances warm spices and fresh ingredients to create a satisfying and healthy bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables and Grains
- 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
Turmeric Honey Mustard Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 3/4 tsp. ground turmeric
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, half of the kosher salt, and black pepper until evenly coated.
- Roast sweet potatoes: Spread the sweet potatoes evenly on a baking sheet lined with parchment paper or foil. Roast in the oven for about 25-30 minutes, turning once halfway through, until tender and caramelized on the edges.
- Cook quinoa: While sweet potatoes roast, rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for about 15 minutes or until the liquid is fully absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Prepare green beans: Toss trimmed and halved green beans with the remaining 1 tablespoon olive oil and the remaining kosher salt. Spread them on another baking sheet if desired, and roast alongside sweet potatoes during the last 12-15 minutes of cooking until crisp-tender. Alternatively, steam or sauté green beans on stovetop if preferred.
- Mix turmeric honey mustard sauce: In a small bowl, whisk together olive oil, tahini, honey, Dijon mustard, ground turmeric, kosher salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble bowls: Distribute cooked quinoa into serving bowls. Top each bowl with roasted sweet potatoes, green beans, cherry tomato halves, and sliced avocado. Drizzle generously with turmeric honey mustard sauce.
- Garnish and serve: Sprinkle fresh chopped parsley or chives over each bowl. Serve immediately for a warm hearty meal or allow to cool and enjoy as a nutritious lunch bowl.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar in the sauce.
- Quinoa can be replaced with brown rice or couscous if desired.
- Ensure sweet potatoes are cut uniformly for even roasting.
- You can roast the green beans together with the sweet potatoes on separate sheet pans to save time.
- This bowl can be prepared ahead and refrigerated; add avocado just before serving to avoid browning.
