- Cuisine American
- Course Salad
- Prep 15 min
- Cook 30 min
- Serves 2
Ingredients
- 1 cup organic quinoa
- 2 large organic sweet potatoes
- 1 lb organic cremini mushrooms
- 3 cups organic baby spinach
- 3 tbsp avocado oil
- 1/4 cup balsamic vinegar
- 2 tbsp coconut aminos
- 1 tsp honey
- 2 cloves garlic, minced
- 1/4 cup tahini
- Juice of 1 lemon
- Salt and black pepper to taste
- 1 tsp dried rosemary
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What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tbsp avocado oil, salt, pepper, and rosemary.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
- While potatoes roast, rinse quinoa and simmer in 2 cups of water (or organic vegetable broth) for 15 minutes until fluffy.
- Heat remaining avocado oil in a large skillet over medium-high heat. Add minced garlic and sauté for 1 minute.
- Add mushrooms to the skillet in batches. Sauté until golden brown, then stir in coconut aminos, balsamic vinegar, and honey; cook for 2 additional minutes until the mushrooms are glazed and savory.
- In a small bowl, whisk together tahini, lemon juice, and remaining avocado oil (add a splash of water if too thick).
- To assemble, divide quinoa into two bowls, top with roasted sweet potatoes, sautéed mushrooms, and handfuls of spinach.
- Drizzle the tahini-lemon dressing over the top just before serving.
Serving suggestions
- Sliced grilled chicken breast
- A side of fermented cucumber pickles
- Toasted sourdough bread with smashed avocado
Leftover ideas
- Stuff the remaining quinoa, mushrooms, and potatoes into a whole-grain pita for a hearty lunch wrap.
- Toss the leftover components with extra spinach and dressing to create a chilled grain salad for the next day.
FAQ
Can I use farro instead of quinoa?
Absolutely! Farro provides a heartier, chewy texture. Just adjust the liquid ratio to ensure it cooks through fully.
Why did my mushrooms turn into mush?
Mushrooms release a lot of water. Sauté them over high heat in batches so they sear instead of steaming.
Is there a way to make this vegan?
Swap the honey for maple syrup and ensure your tahini is certified vegan-friendly.
How do I store the roasted sweet potatoes?
Keep them in an airtight container in the fridge for up to 3 days. They'll stay firm if not tossed with too much dressing.
What can I use if I don't have balsamic vinegar?
You can mix lemon juice with a teaspoon of honey and some olive oil for a brighter, zesty flavor profile.
Can I freeze the prepped bowl?
It is best to eat this fresh. Freezing cooked quinoa and wilted spinach can result in a soggy texture when reheated.
Why is this version better than the one from Sweetgreen?
This version avoids industrial seed oils and hidden refined sugars often found in restaurant dressings, using whole-food staples instead.
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