Roast the sweet potato for 12-15 minutes or until it is fork tender. Quinoa: Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Start off by preheating your oven to 425 degrees. Instructions. To make sweet potato quinoa bowls, you’ll need a cutting board, a knife, a potato peeler, a baking sheet lined with parchment paper, a zester, a small whisk, a medium-sized pot, and a small bowl. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. These sweet potato & quinoa cakes are perfect for a meatless meal! Serve them over a big salad for lunch or with roasted veggies for dinner. As we get into fall Preheat oven to 375 degrees F. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.