If I’m eating lunch at my desk, most days it looks something like this: a healthy grain like quinoa or farro leftover from last night’s dinner, plus whatever cooked veggies I have on hand, some raw greens and usually some chopped up avocado because, let’s face it: avocado makes everything better. A sprinkle of herbs, or goat cheese, or nuts (or all 3) adds tons of flavor at the finish, and with this bowl of goodness in hand I am one happy girl. Since I’ve been trying to do meatless main dishes at least a couple of nights a week, I’ve been mixing up my flavor combinations, and this is one that Adam has been loving, too. Inspired by a healthy bowl from one of my current favorite cookbooks Clean Green Eats (Candice shared a few of her recipes from the book here!) this one combines roasted sweet potatoes, crispy broccoli, tender kale leaves and creamy goat cheese, all tossed with a bright Asian-y vinaigrette. At the end of this meal, you feel satisfied, but also so light and clean – which is just how I want to feel in the summertime. Keep reading for the recipe, and let me know what your go-to healthy lunch has been lately!

*photos by Buff Strickland

Sweet Potato, Avocado, & Quinoa Bowl

Serves 4

Sweet Potato, Avocado & Quinoa Bowl

By Camille Styles


  • 1 large or 2 small sweet potatoes, peeled and cut into 1" cubes
  • 1 head kale, stems removed and leaves cut into thin ribbons
  • 1 head broccoli, florets cut into bite-sized pieces
  • 1/2 cup quinoa
  • 2 firm-but-ripe avocados
  • crumbled goat cheese or feta

for the orange-sesame vinaigrette

  • zest and juice from 1 orange
  • 1 teaspoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 shallot, minced
  • 2 teaspoons grated fresh ginger
  • kosher salt and freshly ground black pepper, to taste


  1. Preheat the oven to 425 degrees. Toss the sweet potatoes with a little olive oil, salt and pepper, then spread out on a foil-lined baking sheet and roast for 30 minutes, tossing once or twice during cooking, until tender on the inside and crispy on the outside.
  2. While the sweet potatoes are roasting, make the vinaigrette and prep all the other ingredients. Whisk together all the vinaigrette ingredients, then pour a teaspoon or two over the kale in a large bowl. Use your fingers to massage the dressing into the kale for about 1 minute, then allow to marinate for at least 15 minutes.
  3. Meanwhile, cook the quinoa according to package directions, or I always use this foolproof method from The Kitchn.
  4. When the sweet potatoes are about halfway done, you'll want to add the broccoli to the oven. Toss the broccoli with a little olive oil, salt & pepper, then spread out on a foil-lined baking sheet and let roast for 15 minutes, until crisp tender and edges are turning golden brown. Remove from oven and set aside.
  5. To assemble the bowl, toss the quinoa with a little of the vinaigrette, and distribute between 4 bowls. Top with roasted sweet potatoes, broccoli, a handful of kale, avocado, and a sprinkle of goat cheese. Drizzle a little vinaigrette over the top of each bowl, sprinkle with a pinch of sea salt, and eat!

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Comments (7)
  1. 1
    Dandleion Blue July 28, 2015 at 8:01 am

    Gorgeous!!! I am a huge fan of Quinoa for my Lunch and will definitely try your recipe. It looks so healthy yet tasty! And as you say it can always be mixed up and you can add or remove ingredients to your liking. Perfect Dish
    Thanks for sharing xx Dandy http://www.dandelionblue.co.uk/

  2. 2
    Stacey July 28, 2015 at 11:31 am

    Camille this sounds really good! Can you tell me what kind of pans you use to roast the veggies? I have noticed that they seem to make a big difference. Also does it matter what rack you put them on?

  3. 3
    xoxobellablog July 28, 2015 at 9:23 pm

    looks amazing i could eat a whole bowl of that to myself !

  4. 4
    Wendy July 29, 2015 at 7:15 am

    Simple delicious! I made this last night for my husband and I and I could not stop raving each bite ! The combination of flavours is perfect and so simple to make. Thanks so much for the inspiration! I’m having girlfriends over for lunch soon and think I will make this ( adding salmon would be tasty too ).

  5. 5
    Leslie October 21, 2015 at 12:11 pm

    Excellent recipe. We really enjoyed it. Thanks!

  6. 6
    MP October 3, 2016 at 6:27 pm

    Just made this for dinner at it is all sorts of awesome! The ginger and orange in the dressing are absolutely mind-blowing! I will definitely be working this into the weekly rotation! My husband loved it, too! Thank you so much! I am only speaking in exclamations, because that’s how delicious it is!!!!!!!!!

    • Camille Styles October 3, 2016 at 7:04 pm

      I’m so glad you loved Mary, thanks for the feedback — I actually made it for us for dinner tonight, too! 😉