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Cozy Sweet Potato Quinoa Pilaf Recipe Perfect for Crockpot Meals

sweet potato quinoa pilaf - featured image

A hearty, nutritious, and flavorful sweet potato quinoa pilaf made effortlessly in a crockpot. Perfect for busy weekdays, meal prep, or family dinners.

Ingredients

Scale
  • 2 medium-sized sweet potatoes, peeled and diced into bite-sized chunks
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 1/2 cup dried cranberries (optional)
  • 1/4 cup sliced almonds, toasted (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Peel and dice the sweet potatoes. Rinse the quinoa thoroughly under cold water to remove any bitterness. Mince the garlic and dice the onion.
  2. Heat a drizzle of olive oil in a small skillet over medium heat. Add the onion and garlic, cooking until fragrant and slightly softened (about 3 minutes).
  3. Transfer the sautéed onions and garlic to your crockpot. Add the sweet potatoes, rinsed quinoa, vegetable broth, cinnamon, cumin, paprika, cayenne, salt, and pepper. Stir to combine.
  4. Cover and set your crockpot to low heat for 6-7 hours or high heat for 3-4 hours, until the sweet potatoes are tender and the quinoa is fluffy.
  5. Once cooked, stir in dried cranberries and sprinkle sliced almonds on top. Adjust seasoning if needed.
  6. Garnish with fresh parsley and serve warm. Enjoy!

Notes

[‘Rinse quinoa to remove bitterness.’, ‘Cut sweet potatoes evenly for consistent cooking.’, ‘Sautéing onion and garlic enhances flavor.’, ‘Stick to the liquid measurements to avoid soggy pilaf.’, “Let the dish rest uncovered for 10-15 minutes if there’s excess liquid.”]

Nutrition

Keywords: sweet potato, quinoa, crockpot, vegan, gluten-free, healthy, meal prep, comfort food, family dinner