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Large bowl of curried quinoa with chickpeas and sweet potato topped with sliced chilis and cilantro.

Curried Quinoa and Sweet Potato

  • Author: Deryn
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


Delicious and healthy, vegan one pan curried quinoa and sweet potato that’s perfect for a quick and easy weeknight meal or side dish.


  • 1 tbsp olive oil (15 g)
  • 1 cup sweet potato, peeled and cut into 12 cm cubes (150 g)
  • 1 red onion, thinly sliced (200 g)
  • 1 green bell pepper, diced
  • 1 red or green jalapeno, seeds removed and finely chopped 
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp garam masala
  • 1 ¼ cup vegetable broth (236 mL)
  • 1 can (15 oz) can of chickpeas, drained and rinsed
  • 1 ¼ cup uncooked quinoa (225 g)
  • 1 ½ cup canned diced tomatoes (14 oz can or half of a 28 oz can)
  • 1 tsp sugar
  • salt and pepper, to taste
  • ¼ cup chopped fresh cilantro, for topping (optional)


  1. Wash and chopped all the vegetables so you’re ready to go.
  2. In a large pot, heat the oil over medium heat. Cook the sweet potato, onion, bell pepper and jalapenos, stirring frequently for about 6 minutes, until slightly tender.
  3. Add the spices, broth, chickpeas, quinoa, diced tomatoes, sugar, salt and pepper and mix well. 
  4. Bring to a boil, cover and then reduce the heat to low. Cook for 20 minutes over low heat, stirring occasionally until the quinoa and sweet potato are cooked through, adding a little more broth if needed as it cooks.
  5. Adjust the seasoning if necessary. Garnish with cilantro when ready to serve.


  • This dish can be kept up to 4 days in an airtight container in the fridge, you can also freeze it up to 3 months.


  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Sugar: 7 g
  • Sodium: 461 mg
  • Fat: 10 g
  • Carbohydrates: 66 g
  • Fiber: 13 g
  • Protein: 17 g

Keywords: one pan quinoa, curried quinoa