This Sweet Potato Quinoa & Cotija dish is a vibrant blend of earthy sweetness, nutty grains, and creamy tang. Roasted sweet potatoes caramelize to perfection, while fluffy quinoa adds a satisfying chew. The crumbled Cotija cheese brings a salty, crumbly contrast that ties it all together. In just under 30 minutes, you’ll have a wholesome meal that’s as nourishing as it is delicious. Perfect for busy weeknights or a cozy dinner, it’s a feast for both the eyes and the palate.
Every bite is a harmony of textures and flavors—soft, crispy, creamy, and crunchy. Warm spices like cumin and paprika elevate the dish, while fresh cilantro adds a bright, herbal finish. Packed with protein, fiber, and vitamins, this recipe is as good for your body as it is for your taste buds. Whether you’re a seasoned cook or just starting out, this dish is simple, satisfying, and sure to become a favorite.
Ingredients for Sweet Potato Quinoa & Cotija
- 1 cup cooked quinoa (or ½ cup uncooked)
- 1 medium sweet potato, cubed
- Olive oil, for roasting the potato
- 1 poblano pepper
- ¼ cup chopped scallions
- ¼ cup crumbled cotija cheese (omit if vegan)
- A few big handfuls of arugula or baby salad greens
- A few big pinches of salt
- A handful of chopped cilantro
- ¼ cup raw pepitas
- For the dressing:
- ¼ cup olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon cumin
- 1 teaspoon ancho or chipotle chile powder
- A drizzle of honey or maple syrup
- A pinch of salt & a few cracks of pepper
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the sweet potato: Spread the cubed sweet potato on a baking sheet. Lightly drizzle with olive oil and sprinkle with a few pinches of salt.
- Roast the poblano pepper: Place the whole poblano pepper on the same baking sheet. Roast for 20 minutes, or until the sweet potatoes are golden brown and the pepper’s skin has started to blacken in spots.
- Make the dressing: While roasting, whisk together olive oil, lime juice, cumin, chile powder, honey or maple syrup, salt, and pepper in a small bowl. Set aside.
- Toast the pepitas: In a small skillet, toast the pepitas with a pinch of salt over medium heat until lightly golden. Set aside.
- Prepare the poblano pepper: Once the poblano is cool enough to handle, remove the ribbing and seeds. Chop into ½-inch pieces. (Optional: Leave it in the oven until blistered to peel the skin before chopping.)
- Assemble the dish: In a large bowl, toss together the cooked quinoa, roasted sweet potato, chopped poblano, scallions, cotija cheese (if using), arugula, and cilantro. Add half the dressing and mix well.
- Taste and adjust: Taste the mixture and add more dressing or a few pinches of salt if needed.
- Garnish and serve: Top with toasted pepitas and additional cilantro. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Sweet Potato Quinoa & Cotija dish is a versatile star! Serve it as a hearty main for a light lunch or pair it with grilled chicken or fish for a protein-packed dinner. It also makes a fantastic side dish for tacos or enchiladas. For a fresh twist, add avocado slices or a dollop of guacamole on top.
Make It Your Own: Recipe Variations
Customize this recipe to suit your taste or dietary needs! Swap cotija for feta or goat cheese if you prefer, or skip the cheese entirely for a vegan version. Substitute the poblano pepper with roasted red bell peppers for a milder flavor. You can also use kale or spinach instead of arugula for a different leafy green base.
Quick Tips for Time-Saving Success
To save time, cook the quinoa ahead of time and store it in the fridge. You can also roast the sweet potatoes and poblano pepper in advance—just reheat slightly before assembling. If you’re short on time, skip toasting the pepitas and use store-bought roasted ones instead.
Keep It Fresh: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The arugula may wilt slightly, so feel free to add a fresh handful when serving. To reheat, gently warm the quinoa and sweet potatoes in the microwave or on the stovetop, then toss with fresh greens and toppings.
Essential Equipment Guidance
You’ll need a baking sheet for roasting the sweet potatoes and poblano pepper, and a small skillet for toasting the pepitas. A whisk is handy for mixing the dressing, and a sharp knife will make chopping the poblano and scallions a breeze. A large mixing bowl is perfect for tossing everything together.
Sweet Potato Quinoa & Cotija
Ingredients
- 1 cup cooked quinoa (1/2 cup uncooked)
- 1 medium sweet potato, cubed
- olive oil, for roasting the potato
- 1 poblano pepper
- 1/4 cup chopped scallions
- 1/4 cup crumbled cotija cheese (omit if vegan)
- a few big handfuls of arugula or baby salad greens
- a few big pinches of salt
- a handful of chopped cilantro
- 1/4 cup raw pepitas
dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon cumin
- 1 teaspoon ancho or chipotle chile powder
- a drizzle of honey or maple syrup
- a pinch of salt & a few cracks of pepper
Instructions
- Preheat oven to 350 degrees. Spread sweet potato cubes on a baking sheet and lightly drizzle with olive oil and a few pinches of salt. Place the poblano pepper (whole) on the same baking sheet. Roast for 20 minutes, or until the sweet potatoes are golden brown, and the pepper’s skin has started to blacken in spots.
- Meanwhile, whisk all dressing ingredients together and set aside.
- Toast your pepitas in a little skillet with a pinch of salt and set aside.
- Remove the roasting sheet from the oven. When the poblano is cool to the touch, remove the ribbing and seeds and chop into ½ inch pieces. (or, optional: leave it in the oven until it’s blistered so you can peel the skin before you chop it).
- Toss everything together with half the dressing. Taste and add more dressing and a few pinches of salt, if necessary. Garnish with toasted pepitas and cilantro.