Colors of Life Bowl


Nutritional Benefits of Sweet Potatoes:

  • Vitamin A
  • Potassium
  • Dietary fiber – smooth digestion
  • Rich in beta-carotene – a red-orange pigment found in plants and fruits; maintain healthier skin
  • Reduce heart strokes
  • Removes heavy metals from body


Time: Prep 10 min, Cook 15 min

Serving: 1


  • 1 Medium Sweet Potato
  • 1/2 Zucchini chopped
  • 3/4 Squash chopped
  • 1 cup of both Quinoa and Brown Rice with 1 3/4 cup water
  • 1/4 of a Red Bell Pepper chopped
  • 1/4 of a Green Bell Pepper chopped
  • Dash of Onion chopped
  • 1 minced Garlic Clove
  • 1 tbs Grapeseed Oil or Olive Oil
  • Dash of Coriander Seasoning
  • Dash of Salt and Pepper
  • Dash of Herbal Seasonings: Dried Basil, Oregano


  • Slice Sweet Potatoes in bite size pieces. Place on cooking sheet. Drizzle oil on top. Place in oven (or toaster oven) on 450 degree heat for 30 min.
  • Bring Quinoa and Brown Rice together to a boil.
  • While everything is cooking, chop up veggies.
  • Check on sweet potatoes over time. If they are a bit soft, reduce heat to 350 degrees.
  • In a non-stick skillet, add oil to pan. Saute veggies until they are golden. Add seasonings once near finished.
  • Remove everything from heat.

Serve and enjoy! 🙂