The Pantry
California-inspired

Sweet potato quinoa bowls with tahini

Roasted sweet potato, fluffy quinoa, creamy avocado and greens with a bright lemon tahini dressing.

Prep 15 minCook 25 minAdjust servings ↓
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Sweet potato quinoa bowls with tahini
~590 calper person · ~1180 total
~$7.00meal total · ~$3.50 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

6 left
Step 1

Roast the sweet potato

~25 min

Roast the sweet potato.

Heat the oven to 425°F.

Toss 12 oz sweet potato with 1 tbsp oil, 1/2 tsp paprika and 1/4 tsp salt.

Spread on a sheet pan and roast 20–25 minutes, turning once, until tender.

Ingredients
  • 12 oz total for recipeSweet potato, cubed
  • 1 tbspOlive oil
  • 1/2 tspSmoked paprika
  • 1/4 tspKosher salt
Step 2

Cook the quinoa

~5 min cook

Cook the quinoa.

Rinse 1/2 cup quinoa well.

Cook with the water ratio and timing on its package.

Rest covered for 5 minutes

Ingredients
  • 1/2 cupDry quinoa
  • 2 tbsp total for recipeWater
Step 3

Fluff quinoa

After ~5 min

then fluff.

Step 4

Whisk the dressing

~2 min

Whisk the dressing.

Whisk 2 tbsp tahini with 1 tbsp lemon juice and 2 tbsp water.

Add a little more water as needed until the dressing pours easily.

Ingredients
  • 2 tbspTahini
  • 1 tbspLemon, juice only
  • 2 tbspWater
Step 5

Assemble the bowls

~2 min

Assemble the bowls.

Add the roasted sweet potato and sliced avocado, then drizzle with the tahini dressing.

Ingredients
  • 12 oz total for recipeSweet potato, cubed
  • 1Avocado
  • 2 tbsp total for recipeTahini
Step 6

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Sweet potato quinoa bowls with tahini: Divide quinoa and spinach between 2 bowls.

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Ingredients

For 2 people

  • 12 oz sweet potato, cubed
  • 1/2 cup dry quinoa
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt
  • 1 avocado, sliced
  • 2 cups baby spinach
  • 2 tbsp tahini
  • 1 lemon, juice only
  • 2 tbsp water

Method

  1. Roast the sweet potatoHeat the oven to 425°F. Toss 12 oz sweet potato with 1 tbsp oil, 1/2 tsp paprika and 1/4 tsp salt. Spread on a sheet pan and roast 20–25 minutes, turning once, until tender.
  2. Cook the quinoaRinse 1/2 cup quinoa well. Cook with the water ratio and timing on its package. Rest covered for 5 minutes, then fluff.
  3. Whisk the dressingWhisk 2 tbsp tahini with 1 tbsp lemon juice and 2 tbsp water. Add a little more water as needed until the dressing pours easily.
  4. Assemble the bowlsDivide quinoa and spinach between 2 bowls. Add the roasted sweet potato and sliced avocado, then drizzle with the tahini dressing.

Before you cook

What to get ready

Sheet pan, lidded saucepan, small bowl and whisk.

Rinse quinoa if its package advises it. Cut sweet potato into even pieces; prepare tahini sauce separately.

If something needs adjusting

Tahini sauce becomes stiff

Tahini can seize when liquid is first added. Whisk in water a little at a time until smooth.

Quinoa is mushy

Use the package water ratio and rest covered after cooking; fluff rather than stirring vigorously.

Store for later

Keep sauce and fresh toppings separate from quinoa and roasted vegetables. Reheat the cooked components to 165°F, then dress.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the rest of a sweet potato in quesadillas. Tahini keeps this bowl distinct, but check the cost of a whole jar against how often you will use it.

Calculate this meal with your own prices →

How to Cook Quinoa →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Cut the sweet potato into small, even cubes so the centers soften before the edges overbrown.

Make it work for you

Use cooked brown rice in place of quinoa. Pumpkin seeds can add crunch if you have them.

Turn extra sweet potato into black bean and sweet potato quesadillas.

Can I pack these bowls for lunch?

Pack the warm cooked ingredients separately from greens and refrigerate promptly. Add avocado and dressing just before eating for the best texture.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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