Roasted Sweet Potato Cranberry Bowls

Sweet potatoes and tart cranberries have long shared the American autumn table. This roasted bowl pairs caramelized cubes and burst berries with quinoa, spinach, maple-sage notes, goat cheese, and pecans for a bright weekend lunch.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 62g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 large (about 1½ lb) sweet potatoes
• 1 cup fresh cranberries
• 3 cups cooked quinoa
• 4 cups baby spinach
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp chopped fresh sage
• 4 oz goat cheese
• ½ cup toasted pecans
• ½ small red onion
• 2 tbsp balsamic vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Peel the sweet potatoes if desired, then cut into ¾-inch cubes. Toss on the pan with olive oil, salt, pepper, garlic powder, and most of the chopped sage until evenly coated.
3. 3Spread in a single layer and roast 18 minutes. Stir, then scatter the fresh cranberries and thinly sliced red onion over the pan. Drizzle maple syrup across everything.
4. 4Return to the oven for 10 to 12 minutes more until the sweet potatoes are caramelized at the edges and many cranberries have burst into jammy pockets.
5. 5Warm the cooked quinoa gently in a saucepan or microwave so it is fluffy and ready to catch the roasting juices.
6. 6Divide baby spinach among four wide lunch bowls or arrange in a large shareable serving dish if feeding a group. Spoon warm quinoa over the greens so they wilt slightly.
7. 7Top each portion with the hot sweet potato–cranberry mixture, scraping every sticky bit from the pan.
8. 8Crumble goat cheese over the warm vegetables so it softens. Sprinkle toasted pecans and the remaining fresh sage.
9. 9Finish with a light drizzle of balsamic vinegar. Serve immediately while the contrast of hot roast and cool greens is brightest; bowls travel well for weekend potlucks in lidded containers.