Quinoa-Sweetpotato Bowl

Hey lovely readers

After many failed cooking attempts the last couple of days I finally managed to „produce“ something eatable or even delicious;) I planed to head out for dinner yesterday evening – as often in life, plans do not always turn out how you expected and so instead of having dinner in a fancy restaurant somewhere in town I decided to cook this recipe originally by Madeleine Shawn at home. I was so relaxed after this cooking process that I went to bed at 10 o’clock (on a saturday evening) and slept like a baby – I would say that speaks for the recipe: I strongly believe that the food you eat for dinner has an huge impact on your sleep. Have you ever realized that some food keeps you from having a good sleep?

From one healthy food straight to the next: I’m writing this post just before I’ll head out for brunch at Roots&Friends. I’m so excited – if their brunch is as good as their Kale bowl, Acai bowl, Balboa power shot shake or the Green couscous bowl I’ll be in heaven soon;) I will let you know about it. Btw – a friend of mine asked if the new Roots&Friends located at Schanzengraben is only open for people hitting the gym (Balboa). Don’t worry – you don’t have to survive a workout before you’re allowed to enjoy your healthy vegan food;). The gym is located in the basement, the restaurant on the ground floor and it’s open for everyone.

XX Patricia

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Ingredients (for 4)

  • 2 sweet potatos
  • 150 g quinoa
  • 1/2 of a savoy cabbage
  • 150 g peas (frozen pees – take them out of the freezer when you start cooking)
  • as many cranberries as you wish
  • cumin, salt, pepper, cinnamon
  • olive oil



  1. Preheat oven to 200 degrees
  2. Peel the sweet potatos and cut them in cubs
  3. Rub the sweet potato in some olive oil with the cumin, cinnamon, salt and pepper (!!! Make sure you like cumin if you’re not familiar with it – I’m honestly not sure if I prefere this dish with or without but I can imagine, that some people might not like the cumin)
  4. Put the sweet potatos in the oven for about 25-30 min
  5. Meanwhile cook the quinoa in a pan with 450 ml water for about 15 min until all the water has evaporated – you might need some more water if the quinoa is still very hard.
  6. In another pan bring „bouillon“ to the boil in about 200 ml of water and put in the shreeded savoy cabbage – let it simmer for a while, so that the savoy cabbage becomes smooth
  7. To finish: put everything (with the sweet potatos and the pees) in one pan, mix it and let it simmer for another 5 minutes


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