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  • Writer's pictureLaverne Banderk

Sweet Potato Basil Quinoa

Quinoa has quickly become one of my favourite salad or buddha bowl ingredients. I always prep a large batch on the weekend to help prepare quick, simple, healthy meals during the week. This healthy Sweet Potato Basil Quinoa is so simple to prepare, flavoured with minimal basic ingredients including fresh basil and balsamic vinegar. I love using basil as it provides so much flavour on its own, requiring very few other ingredients to flavour a meal. It is also a good source of vitamin K, as well as antioxidants and beneficial plant compounds. The sweet potatoes provide an excellent source of vitamin A, and the quinoa and chickpeas make this dish rich in protein, fibre, and iron, as well as many other vitamins and minerals.

This quinoa dish can easily be enjoyed as a stand alone meal, but is also perfect as a side dish as part of a barbeque or family meal.

Ingredients (for 2 servings):

3/4 cup quinoa, uncooked

1 small sweet potato

1 cup chickpeas, drained and rinsed

1/2 cup fresh basil leaves, washed and chopped

1.5 tbsp balsamic vinegar

Pinch of salt


Cook the quinoa according to package directions.

While the quinoa is cooking, wash and cube the sweet potato. Place the sweet potato cubes on a parchment lined baking pan, drizzle with olive oil and a pinch of salt and pepper, and bake at 425F for 20 minutes.

Drain and rinse the chickpeas.

Wash and chop the basil.

Add the quinoa, sweet potato, chickpeas, and basil to a large bowl and mix well until combined. Add the balsamic vinegar and a sprinkle of salt. Mix again to coat everything.

Serve and enjoy! You could also try some additional toppings including feta cheese, pumpkin seeds, walnuts and/or hemp hearts.

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