Sweet Potato, Spinach and Apple Quinoa Bowl

roasted sweet potatoes, tender spinach, sweet apple slices, quinoa, feta, pecan crunch, apple cider vinaigrette

1767 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 950 | Category: Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Milk (Feta) + Tree Nuts (Pecans). May also contain Egg, Milk, Peanuts, Soy, Tree Nuts, Wheat. | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C |


  • - Fine Mesh Strainer
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Rimmed Baking Sheet
  • - Small Bowl
  • - Small Skillet
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Cider Vinegar
  • - Apple Slices
  • - Baby Spinach
  • - Dijon Mustard
  • - Feta Cheese
  • - Honey
  • - Pecan Pieces
  • - Red Quinoa
  • - Sweet Potato Chunks

Wine Pairings by @grapefriend

A high-acid Riesling will cut through the richness of the sweet potato with ease.

Beer Pairings

Try an American Wild Ale. These beers have a distinctive sour/funky flavor that goes well with the grain flavor of quinoa.

TK Table Talk:

If you could witness one historical event, what would it be?

What To Do:

Sweet Potato, Spinach and Apple Quinoa Bowl - Step 1

1. Roast the sweet potatoes: Preheat oven to 425°F. On a greased rimmed baking sheet, toss sweet potatoes with 2 teaspoons olive oil and ¼ teaspoon each salt and pepper. Bake 15 minutes, or until browned and tender, tossing halfway through.

Sweet Potato, Spinach and Apple Quinoa Bowl - Step 2

2. Rinse the quinoa: Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

Sweet Potato, Spinach and Apple Quinoa Bowl - Step 3

3. Cook the quinoa: In a medium saucepan over medium-high heat, add 1 teaspoon of olive oil and the drained quinoa. Cook, stirring, for 1 minute. Add 1¾ cups water and ¼ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes. Don’t lift the lid! Fluff the quinoa gently with a fork.

Sweet Potato, Spinach and Apple Quinoa Bowl - Step 4

4. Make the dressing: While quinoa and sweet potatoes are cooking, whisk together vinegar, mustard, honey, 3 tablespoons olive oil, and salt and pepper to taste in a small bowl.

5. Toast the pecans: Place pecans in a dry small skillet over medium heat and cook 3 minutes or until toasted.

To Serve: Arrange quinoa, sweet potatoes, apple slices, spinach, ONLY half of the pecans (save the rest to sprinkle on your granola in the morning), and feta in 2 serving bowls. Drizzle with dressing.

Pro Tip:

You don't have to eat this all at once! This recipe makes plenty to save for leftovers or consider using it for meal prep.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.