Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl
Photo Courtesy of Blissful Basil Recipe: Grab-n-go Sweet Potato, Cranberry & Quinoa Power Bowl
Serves: 4-6
  • Roasted Sweet Potatoes
  • 2 large sweet potatoes, peeled
  • 2-3 tbsp extra-virgin olive oil
  • 1 tbsp ground cinnamon
  • 1 tbsp smoked paprika
  • Sea salt, to taste
  • Quinoa
  • 1 cup white quinoa, thoroughly rinsed
  • 2 cups water
  • ⅓ cup fresh chives, chopped
  • ¾ cup pomegranate seeds
  • ¼ cup shelled hemp seeds
  • 2 tbsp balsamic vinegar
  • 1-2 tbsp tamari or soy sauce
  • Spiced Cranberry Sauce
  • 12 ounces fresh cranberries
  • ⅓ to ½ cup pure maple syrup (grade b)
  • ¼ cup water
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • Mashed Avocado (you'll need these ingredients each morning)
  • ½ avocado, pitted
  • ½ lime
  • Sea salt
  • Chili flakes
  • Garnishing
  • 1 cup fresh baby arugula
  • Lime wedges
  • Black pepper
  1. To Make The Sweet Potatoes
  2. Preheat your oven to 425F.
  3. Cut your sweet potatoes into equal-size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.
  4. Drizzle on the olive oil and sprinkle on the cinnamon, paprika and sea salt.
  5. Toss to coat.
  6. Roast for 20-30 minutes or until fork-tender and golden.
  7. Refrigerate in an airtight container until ready to use.
  8. To Make The Quinoa
  9. Add the quinoa and water to a medium sauce pan. Bring the mixture to a boil, reduce heat and simmer for 10-15 minutes or until the quinoa is translucent and tender.
  10. Drain off excess water and transfer to a bowl.
  11. Add in the chives, pomegranate seeds, hemp seeds, balsamic vinegar and tamari. Toss to coat.
  12. Refrigerate in an airtight container until ready to use.
  13. To Make The Spiced Cranberry Sauce
  14. Add the cranberries, maple syrup, water, cinnamon and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
  15. Let cool and transfer to a glass jar.
  16. Refrigerate in an airtight container until ready to use.
  17. To Make The Mashed Avocado
  18. Prepare the mashed avocado in the morning just before assembling the power bowl.
  19. Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Sprinkle on some sea salt and use the back of a fork to mash the avocado. Stir in the chili flakes.
  20. To Assemble The Bowls
  21. In an airtight container or bowl, add in some sweet potatoes, quinoa, fresh arugula, cranberry sauce and mashed avocado. Garnish with black pepper and a fresh spritz of lime juice.
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