Vegan Style Superfoods Bowl

With Purple Sweet Potatoes and Orange Ginger Dressing

Superfoods are all the rage right now and we’re taking our favorites and including them in a delicious and nutritious bowl that are sure to please.

With this awesome recipe you can make your own uber-trendy meal bowls at home for half the cost of all the restaurants out there (not to mention less calories)! Plus, this superfoods bowl features a power-packed superfood to give you a unique health boost.

A meal that’s healthy but also satisfying and comforting!

Superfoods Bowl

Nicole Kearsley
This superfoods bowl recipe is quick, easy and about a million times better than a boring salad! Just the colors of the ingredients in this power bowl excites me. This nutrient-dense bowl is full of antioxidants too!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine American, Vegan
Servings 2 Servings


  • 8 ounces Purple Sweet Potatoes
  • 3/4 cup Red Quinoa
  • 1/4 cup Macadamia Nuts
  • 4 ounces Baby Spinach
  • 1 Orange
  • 1 Ginger Fresh
  • 2 tablespoons White Miso Paste
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Blueberries dried
  • 1 teaspoon Vegetable Oil
  • 1 tablespoon Salt & Pepper To taste


  • Preheat the oven to 425 °F (219 °C). Cut the purple sweet potatoes into 1 inch thick wedges. Place wedges on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.
  • Combine the red quinoa, 1 1/4 cups water, and a pinch of salt in a small saucepan. Bring to a boil, reduce heat, and cover. Cook until the grains burst and all of the water is absorbed 12 to 15 minutes.
  • Roughly chop the macadamia nuts. Roughly chop the baby spinach.
  • Supreme the orange by trimming both ends. Set the fruit on end and cut the skin from its flesh, beginning at the top and following the curve down. Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. Lastly, squeeze the membrane juices into the bowl and set the wedges aside in another small bowl.
  • Grate the ginger with a Microplane. Add the ginger, white miso, sesame oil, and 1 tbsp water to the medium bowl with the orange juice. Whisk the orange ginger dressing to combine. If you prefer a thinner dressing, add more water.
  • Place the spinach into shallow bowls and top with the red quinoa, roasted purple sweet potato wedges, chopped macadamia nuts, dried blueberries, and orange segments. Drizzle with orange miso dressing, then serve.


MAKE IT YOUR OWN: Simply use your own vegetables of choice and change it around a bit.
*SUPERFOODS: Provide a quick and tasty way to pump up the antioxidants in your diet.
**PURPLE SWEET POTATOES: These potatoes provide a quick and tasty way to pump up the antioxidants in your diet
Keyword plant based, vegan
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