We have a checklist of three things we use to determine if a dish is Twinatic’s approved. First, simplicity. If it is more work than necessary to make, off the list. Second, it has to be loaded with nutrients. So bring on the veggies. Third, and most important, it has to burst with flavor. Let’s just say we are easy to please!

We are bringing you an awesome recipe today that meets this criteria. It may not sound delectable right off the bat, but the flavors in this recipe complement each other just right. What we have for you is a sweet potato vegetable roast over quinoa, and we think it deserves a spot on your menu this week. Easy, healthy, and tasty. Check!

Picture this. You’ve had a long day at work, and you certainly don’t feel like continuing that work in the kitchen when you get home. Problem is you know a healthy dinner is necessary…especially before Fat Tuesday next week. Well, we have the answer. Stay with us while we walk you through this EASY process. Throw cubed sweet potatoes, sliced onions, cherry tomatoes and roughly chopped bell peppers into a roasting dish. Top with balsamic vinegar, a touch of olive oil, sea salt, black pepper, cayenne pepper, garlic powder, and a large sprig of rosemary, and place that dish of veggie delight in the oven on 400 degrees. Cook until vegetables are nice and toasty. Let’s say anywhere between an hour to an hour and a half. You know when it is finished by the texture of the sweet potatoes. Once soft, you know it is complete. Take out the dish and combine a little balsamic glaze (any grocery store should carry a glaze), mixing continuously until the roasted vegetables are evenly coated. Want some protein? Answer number two. Throw ½ cup to a cup of quinoa in your rice cooker, or stove, and cook up a hearty, protein packed grain. These balsamic glazed roasted vegetables over a scoop of quinoa makes for the perfect entrée. We served with a green salad on the side, and a glass of vino in hand. This is a must try!



  • 2 small sweet potatoes, cubed
  • 1 yellow onion
  • 2 large bell peppers, sliced
  • Handful of cherry tomatoes
  • Balsamic vinegar
  • Balsamic Glaze
  • Olive oil
  • Sea salt and black pepper
  • Cayenne pepper
  • Garlic powder
  • 1 large sprig of fresh Rosemary
  • ½ cup-1 cup of quinoa
  • Refer back to top of post for preparation!