Curried Sweet Potato Quinoa


  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced (skin on)
  • 1⁄4 cup onion, diced
  • 1 apple, diced (skin on)
  • 1 tablespoon curry powder
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1⁄2 cup cashews, chopped


  • Amount: 1⁄4 of total dish
  • Calories: 375
  • Fat (g): 14
  • Sat. Fat (g): 2
  • Carb (g): 54
  • Fiber (g): 8
  • Protein (g): 10
  • Gluten free, Vegan



  • In a sauce pan, sauté onion and sweet potato in olive oil until onion begins to soften (about 3 minutes).
  • Add apples, curry powder and quinoa. Continue to cook, stirring until well- incorporated, about 2 minutes.
  • Add broth, cover and simmer for 20 minutes.
  • Add frozen peas and cashews. Stir and cook uncovered an additional 2 minutes.
  • Remove from heat, cover and let stand for 5 minutes.

Cooking Tip

Leaving the skin on the sweet potato and the apple greatly increases both the fiber and phytonutrient content of this dish. You can use varying flavors of broth, currants or pears instead of apples, and walnuts instead of cashews. Sear a piece of white fish to place on top and serve with a side salad for a complete meal.

Performance Fact

Sweet potatoes contain almost twice as much fiber as other types of potatoes, contributing close to 7 grams of fiber per serving, keeping you satiated between meals. Additionally, the potatoes are a great source of beta-carotene. Beta-carotene is an important antioxidant that helps to protect against harmful UV rays when training outside, and also plays an important role in maintaining eye health.