Roasted Yam + Carrot Quinoa Bowl

Serves 2-3


  • 3 medium sweet potatoes, peeled and sliced into 1″ pieces
  • bunch carrots, de-stemmed and sliced into 1″ pieces
  • 3 tablespoons high heat cooking oil
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ teaspoon cayenne pepper
  • pinch red chili flakes
  • bunch kale, de-stememd and chopped into ribbons
  • juice of ½ lemon
  • 1 cup dried quinoa
  • 2 cups water
  • dash of salt
  • ½ cup red onion, thinly sliced
  • ½ cup vinegar
  • 1 tomato, sliced into 1″ pieces
  • ½ cup (4 oz) feta cheese
  • ¼ cup chopped parsley
  • ¼ cup pumpkin seeds

Avocado Creme Dressing

  • 1 large or 2 small avocados, pitted and peeled
  • ½ cup greek yogurt
  • juice of 1 lime
  • 2 cloves garlic, peeled
  • ½ teaspoon salt


  1. Preheat oven to 400°.  Toss yams and carrots with oil and seasonings.  Roast uncovered for 30 minutes or until tender when pierced with fork.
  2. Bring water to boil.  Add dried quinoa and a dash of salt.  Reduce heat to simmer, and cook covered until all water has evaporated.
  3. Toss chopped kale with lemon juice in a large bowl and let sit.
  4. Combine sliced red onion and vinegar in a jar with lid and let sit.
  5. Prepare dressing; combine all ingredients in a food processor/blender.  Add water in small increments until desired consistency is reached.
  6. Add cooked yams, carrots, and quinoa to bowl with kale along with remaining ingredients (onion, tomato, feta, parsley, pumpkin seeds).  Dress salad and toss.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.