Sweet Potato Quinoa Bowls

Serves 2


  • 2 tsp. of Carlson The Very Finest Fish Oil, orange
  • 1 medium sweet potato
  • 1 Tbsp. of olive oil
  • salt & pepper
  • 2 handfuls of baby spinach
  • 2 cups of cooked quinoa
  • ½ cup of thinly sliced purple cabbage
  • ½ cup of crumbled feta cheese
  • ¼ cup of chopped pecans
  • 1 green onion, sliced
  • 2 orange slices, cut in half


  1. Preheat oven to 400°F.
  2. Peel and chop the sweet potato.
  3. Arrange potatoes on a baking sheet. Brush them with the olive oil, and sprinkle with salt and pepper to taste.
  4. Roast potatoes for 15 minutes; stir and roast 10 more minutes or until they start to brown.
  5. Place a handful of spinach in each of two serving bowls.
  6. Divide quinoa, sweet potatoes, cabbage, feta cheese, pecans, green onion and orange slices between each bowl.
  7. Drizzle 1 teaspoon of Carlson oil over each bowl.