Quinoa, Sweet Potato, & Cashew Grain Bowl

By Carmen Collins
sweet potato quinoa dish recipe from jugo

Read the full story here: Our field trip to Jugo!

sweet potato quinoa dish recipe from jugo

photography by Buff Strickland

Quinoa, Sweet Potato, & Cashew Grain Bowl

Serves 2

Quinoa, Sweet Potato, & Cashew Grain Bowl

By Camille Styles

Grain Bowl


  • 1 cup quinoa, tri-colored
  • 1 large sweet potato
  • 2 radishes, sliced thin
  • 10 leaves cilantro
  • 1/8 cup cashews, toasted
  • 3 tbsp orange cashew ginger dressing
  • 1 pinch ground coriander
  • olive oil
  • salt


  1. Pour quinoa into a pot and cover with water by 4 inches. Bring to a boil over high heat and cook for about 6 minutes or until the quinoa is tender. Place the grains in a medium mesh strainer and strain out the water. Cool down by spreading out quinoa on a sheet tray.
  2. Pre-heat oven to 350 degrees F and place a sheet tray in the oven to get hot. Peel sweet potato with a vegetable peeler and slice into large bite-sized chunks. Toss the sweet potato chunks with just enough olive oil to coat and some salt in a mixing bowl. Place the sweet potatoes onto the hot sheet pan in an even layer and roast for 25-30 minutes or until tender, then let cool.
  3. Mix the quinoa, sweet potatoes, and cashews together in a mixing bowl. Fold in the dressing and sprinkle in the ground coriander. Garnish with cilantro and radish.

Orange-Cashew Dressing


  • 1 cup fresh squeezed orange juice
  • 1/3 cup rice wine vinegar
  • 1 small knob of ginger, peeled
  • 1 tbsp honey
  • 2/3 cup cashews, raw
  • 2 tsp salt
  • 1 1/2 cup blended olive oil


Place all ingredients in a blender except for the oil and blend until smooth. With the blender still running, slowly pour in the oil.

Comments (1)

  1. Alexis deZayas says:

    This sounds amazing!!

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