Looking for a quick and delicious bowl recipe?

 Have you ever marinated your sweet potatoes before baking them in the oven?

Yes, no?

In either case, you have to give it a try. Yes, sweet potatoes by nature are incredibly flavorful, but this harissa cashew marinade propels it to a new level!

While baking in the oven, the sweet potato will start to caramelize nicely and develop beautiful roast aromas.

As if that's not enough, the creamy quinoa dressing with fresh apple pieces adds smoothness and freshness to your bowl.

Top that with arugula and some sunflower seeds, and you're in for a real treat!

Don't believe us?

Well, then you have to try it right away!

P.S. If you're a real food lover, then you should also add some orange slices at the end. The sweetness just rounds the whole dish up!

This recipe is part of our series on "Quick & Easy Lunch Bowls". Make sure to check out the other recipes, too.

Are you ready? Let's jump right in.

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

For the marinated sweet potatoes

2 tbsp of nut butter (cashew or almond) or tahini

1-2 tbsp of hot water

1-2 tsp harissa paste

1 tbsp of maple syrup (optional)

Salt 

1-2 cloves of garlic (grated)

3 sweet potatoes, medium-sized

For the quinoa dressing

1 cup of unsweetened plant-based yogurt (soy or almond)

Salt

1 handful of parsley (chopped)

1 cup of quinoa (170 g /6 oz.)

2 apples

Garnish with 

Arugula

1-2 oranges

Parsley

Sunflower seeds

Instructions

1. Start by preparing the marinade. Add the nut butter to a bowl, pour hot water on top and whisk until you get a runny texture. Add more water if needed.
2. Add the harissa paste, maple syrup, salt, grated garlic, and whisk again. 
3. Cut the sweet potatoes into bite-sized pieces, then add them to the marinade. Make sure they are evenly coated, then add them to a baking dish or baking tray lined with parchment paper.
4. Bake the sweet potatoes in the preheated oven at 200 °C (390 °F) top and bottom heat for about 35-40 minutes.
5. In the meantime, prepare the quinoa and dressing. For the dressing, combine the plant-based yogurt, salt, and chopped parsley.
6. Cook the quinoa. Rinse it first with cold water, then add it to a pan. Cover with double the amount of water (here 1.5 to 2 cups of water).
7. Bring the quinoa to a boil, then reduce the heat and let it simmer for 15 minutes. 
8. Chop the apples, then mix the apples with the cooked quinoa and plant-based yogurt, mix well.
9. Lastly, prepare your bowls. Add some of the quinoa on one side, the marinated sweet potatoes on the other. Add some of the arugula, sprinkle sunflower seeds on top.
10. Garnish with parsley and orange slices.