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Quinoa Sweet Potato


Quinoa Sweet Potato, 2 Servings


For the potatoes

  • 500 g sweet potato

For the quinoa

  • 1/2 cup quinoa, dry

  • 1 1/2 cup water

  • 115 g chickpeas, drained

  • 1 red bell pepper

  • 2 cup fresh kale

  • 1 tbsp tomato paste

  • 1 tbsp cumin, ground

  • 2 tsp smoked paprika powder

For the dressing

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp agave syrup

For the topping

  • 1 tbsp nutritional yeast


  1. Start by cooking your sweet potatoes in a steamer or in the oven on 200C/392F until soft (takes about 40 minutes)

  2. Add the dry quinoa into a pot together with the water, cover with a lid and let simmer on medium heat for 15 minutes

  3. Meanwhile remove the stems from the kale and chop it in smaller pieces, chop the bell pepper, rinse and drain the chickpeas

  4. When the quinoa has simmered for 15 minutes, add all of the spices, tomato paste, kale, bell pepper and chickpeas into the same pot

  5. Give the quinoa mixture a stir (add more water if there's no left), cover with a lid and let simmer on low heat for another 5 minutes

  6. Make the tahini dressing by adding the tahini, agave and lemon into a small bowl, mix with a spoon until combined. Now add a little water at the time while stirring until desired consistency

  7. To assemble the plates, start with the sweet potato, quinoa mixture, nutritional yeast and lastly the tahini dressing. Enjoy!

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