Vinegar Video

Quinoa and Sweet Potato Bowl

  Feel full and fit with this simple recipe that’s perfect for a night in or a party!

Quinoa and Sweet Potato Bowl 

Total Time: 30 minutes

Yields: 2 serving



– 2 Tbsp. Lemongrass paste

– 2 cups water

– ¼ cup raw cashews

– ¼ cup raw Brazil nuts

– ½ Tbsp. lime juice

– 1 tsp. rice wine vinegar

-1 Tbsp. curry powder

– salt to taste


– ¾ cup quinoa, cooked

– 1 cup kale, chopped

– ½ cup broccoli

– 1 Tbsp. shredded carrot

– ½ Tbsp. minced garlic

– 1 Tbsp. chopped almonds

– 1 Tbsp. olive oil

– 2 Tbsp. water


For Lemongrass Curry Sauce:

Put  lemongrass paste into a food processor with nuts, lime juice, vinegar, and curry powder and blend until smooth. Season with salt.

For Bowl:

Pre-cook quinoa. Bake sweet potato wedges at 375 degrees F for 25 minutes. For broccoli, in a small sauté pan over medium heat, add 2 Tbsp. water and broccoli. Cover and steam for 1 minute.

In a small sauté pan over medium heat, toast garlic in ½ Tbsp. olive oil until golden brown. Turn off heat, add kale, and cover for 1 minute (until kale is wilted).

Arrange all components side by side in a bowl. Serve 2 Tbsp. of lemongrass curry sauce, chopped carrots, and almonds on the side.

Click here to download a printable card of this recipe!