We love roasted sweet potatoes, especially in grain bowls like this one! Combine with quinoa, and top with avocado for a quick, one-bowl vegetarian meal.

Photography Credit: Erin Alderson

In my house, roasting sweet potatoes is one of the first criteria for celebrating the fall season. The warm, slightly sweet flavor is quintessential in our house during the fall. Plus, roasted sweet potatoes can be used in so many ways.

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HOW I LIKE TO ROAST SWEET POTATOES

We roast cubed sweet potatoes in a bit of oil and salt ahead of time to toss in salads, frittatas, tacos and, of course, grain bowls like this one.

Sweet potatoes pair well with many kinds of flavors from spicy chipotle to this combination, which includes cinnamon, allspice, and cloves, inspired by shawarma recipes. What I love about this blend is that it takes what we often think of as baking spices and uses them into a warm, savory way.

HOW TO MAKE A GRAIN BOWL

For this bowl, I like to use quinoa because it’s higher in protein, but you could easily swap out the quinoa for bulgur or rice.

The avocado adds a nice creamy texture while the hummus brings everything together. I eat almost every grain bowl with a dollop of hummus. It adds protein and helps keep the quinoa in place while trying to take a bite!

HOW TO AVOID BITTER QUINOA

Quinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate that unwanted taste in your mouth!

MORE FAVORITE GRAIN BOWLS!