Sweet Potato Grain Bowls with Turmeric Honey Mustard

Sweet Potato Grain Bowls with Turmeric Honey Mustard. Peeled and cubed, Sliced, You can use cherry tomato.

Jamie Vespa

20 + 30 min · 4

Ingredients

• 350 g Peeled and cubed
• 150 g Sliced
• 100 g You can use cherry tomato
• 255 g Trimmed and halved
• 140 g Uncooked quinoa
• 40 g 20g for the sauce
• 5 g For the sauce
• 3 g Pepper
• 10 g For garnish
• 20 g For the sauce
• 15 g For the sauce
• 20 g For the sauce
• 5 g Table salt
• 1.7 g Paprika
• 1 g Finely ground
• 360 g Water

Preparation

1. Preheat the oven to 220°C. Toss the sweet potatoes on a rimmed baking tray with 10 g of the olive oil, paprika, ground cumin and a little salt. Roast for 15 minutes, turn and move to one half of the tray. Reserve 10 g of oil for the beans and 20 g for the sauce.
2. Add the green beans to the empty half of the tray and toss with the reserved 10 g of oil, a little salt and pepper. Roast for another 15–17 minutes, turning halfway through, until tender. Mix with the sweet potatoes to distribute the spices.
3. Cook Quinoa: Meanwhile, combine quinoa, 1 1/2 cups water, and remaining 1/4 teaspoon salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes. Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy.
4. Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.
5. Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm or closer to room temperature.