Pecan-Crusted Sweet Potato Bowls: The Ultimate Lunch Bowl

There aren’t many lunches out there I could eat every single day of my life. Only a few exceptions come to mind, and one of those is this pecan-crusted sweet potato bowl. It fits ANY food mood I’m in for the week, which says a lot since I’m moody when it comes to choosing my lunches. Just ask my husband.

But I firmly believe you can’t go wrong with sweet potatoes, quinoa, kale, avocado, and a hard-boiled egg. And remember that Chipotle Peach Sauce I made a couple weeks back from the Chili Roasted Cauliflower Tacos?

Well, turns out it also makes a stellar accompaniment to these bowls!

pecan crusted sweet potato bowls

So, not only are these sweet potato bowls crunchy, creamy and satisfying, but they also make the perfect packed lunch (aka: lunch you can take to work, class, picnic, etc). Now for a packed lunch to fit my standards, there are a few criteria that must be met.

And here they are:

Criteria for a perfect packed lunch

  1. Provide a hefty amount of vitamins, healthy fats, plant-based protein, and fiber.
  2. Fit in one container.
  3. Taste good enough to eat 5 days out of the week.
  4. Keep me full until dinner.
  5. Not have a strong odor (*optional: if I’m eating with others).

Tough rules, I know. But these sweet potato bowls meet ALL of them. It takes a little bit of prep work at the beginning, but once all the ingredients are prepped the rest of the week is simply adding everything to a bowl or container.

So what are some of your favorite packed lunches? I would love to hear!

pecan crusted sweet potato bowls

How-to Video

The Recipe

5.0 from 3 reviews
Pecan Crusted Sweet Potato Bowls: The Ultimate Lunch Bowl
Serves: 4
  • 3 medium sweet potatoes, outer skins peeled and chopped
  • 2 tablespoons oil
  • ½ cup pecans
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa, uncooked and rinsed
  • 2 cups water
  • 4 handfuls kale (about half a bundle), washed and chopped
  • 2 avocados
  • 4 hard-boiled eggs
  • For Chipotle Peach Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons peach puree
  • 4 teaspoons chipotle sauce
  • Sprinkle of Mrs. Dash seasoning
  1. Preheat oven to 400 degrees Fahrenheit (F).
  2. Peel, rinse and chop sweet potatoes into 1-inch cubes. Add to a rimmed baking sheet and set aside.
  3. In a blender or food processor, combine pecans, smoked paprika, parsley, salt and pepper. Pulse until coarse crumbles form.
  4. Top sweet potatoes with oil and pecan mixture. Mix well with hands or a spoon to combine.
  5. Roast sweet potatoes at 400 F for 20-25 minutes.
  6. Meanwhile, in a medium saucepan bring 2 cups water and 1 cup quinoa to boiling over high heat. Once boiling, turn down heat and simmer for 15-20 minutes, stirring occasionally.
  7. Add cooked quinoa to chopped kale leaves and toss with hands or a spoon to combine.
  8. To make chipotle peach sauce, combine mayonnaise, peach puree, and chipotle sauce to a small bowl and stir with a spoon until combined.
  9. To assemble bowls, add quinoa/kale, sweet potatoes, 1 hard-boiled egg cut in half, ½ an avocado, then top with several drizzles of chipotle peach sauce and a sprinkle of Mrs. Dash seasoning.

If you decide to make these pecan-crusted sweet potato bowls, don’t forget to take a picture and tag me on Instagram so I can see!

pecan crusted sweet potato bowls

Looking for more bowl recipes? Try these Nourish Bowls with Sweet Potato Falafel, Korean Tempeh Bowls, or Raspberry Chia Breakfast Bowls.





About Kim Suddeath

9 comments to " Pecan-Crusted Sweet Potato Bowls: The Ultimate Lunch Bowl "
  • KIM! Oh my goodness, this is perfect. The video was awesome and I’m so impressed! It really helps me to see something come together in video form. 🙂 These look super good and I’m always looking for good lunch ideas for work. Can’t wait to try this!! Where did you get peach puree?

    • Thanks so much Rachel! I’m glad you found the video helpful. And the peach puree comes from blending canned peaches that have been drained and rinsed. It adds the perfect amount of natural sweetness 🙂

  • Yum! Look like lunch I could eat everyday too!
    The tips for lunch are super helpful. I always forget about that healthy fat!

  • Gosh your picures are just stunning! And I LOVED that video, really cute background music too.

  • Abby

    Made this yesterday! It was a little time consuming but worth it in the end! I used boil in a bag brown rice since that’s what I had on hand. I ended up boiling my eggs in the same pot at the same time to save some extra time! I also subbed kale for collards. It turned out great! I haven’t had it for leftovers yet, but I’m looking forward to it. Do you usually just heat the veggies/grains and then add the sauce, avocado and egg or just eat it cold?

    • Hi Abby! So glad you enjoyed it 🙂 For leftovers I prefer to heat up the sweet potato/grains and then add on the sauce and cold items, but you could eat it cold and it would still taste great. For me, it’s more of a personal preference than anything 🙂

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