Sweet Potato and Quinoa Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven — preheat

2. Step 2

   Peel the sweet potato if desired on the cutting board, cut it into 2 cm cubes with the chef's knife, and toss it with 20.0 ml olive oil on one baking sheet in a single layer. Roast at 220°C for 25 minutes, turning halfway with the wooden spoon, until browned at the edges and tender when pierced.

   Timer: 25 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 400.0 gr Sweet Potato

   Cookware: baking sheet — single_layer, Chef Knife, cutting board, oven — roast, Vegetable Peeler, wooden spoon

3. Step 3

   While the sweet potato roasts, combine the rinsed quinoa, water, and 2.0 gr salt in the saucepan. Bring to a simmer over medium heat, cover, and cook for 15 minutes until tender and the liquid is absorbed.

   Timer: 15 min (scalable)

   Parallel with step: 2

   Ingredients used: 140.0 gr Quinoa, 2.0 gr Salt, 280.0 ml Water

   Cookware: saucepan — medium_heat, wooden spoon

4. Step 4

   While the quinoa simmers and the sweet potato roasts, heat 10.0 ml olive oil in the skillet over medium heat. Add the rinsed and drained spinach and stir with the wooden spoon for 3–5 minutes, until just wilted and bright green.

   Timer: 5 min (scalable)

   Ingredients used: 10.0 ml Olive Oil, 120.0 gr Spinach

   Cookware: skillet — medium_heat, wooden spoon

5. Step 5

   Transfer the cooked quinoa from the saucepan and the roasted sweet potato from the baking sheet into the skillet with the wilted spinach, then fold together with the wooden spoon. Add the remaining 1.0 gr salt, taste, and divide into two portions.

   Ingredients used: 1.0 gr Salt

   Cookware: baking sheet, saucepan, skillet, wooden spoon