Description

This Sweet Potato Bowl is a colorful, nourishing meal that’s perfect for any time of day. Roasted sweet potatoes, crispy chickpeas, quinoa, avocado, and a creamy tahini dressing come together for a satisfying and balanced dish that’s full of flavor and texture. It’s an easy, customizable recipe that will quickly become a staple in your meal rotation.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained, rinsed, and dried

1 cup quinoa

2 cups water

1 avocado, sliced

1 small red onion, thinly sliced

2 cups spinach or kale

3 tbsp olive oil

Salt and pepper, to taste

1 tsp smoked paprika

1 tsp garlic powder

Tahini Dressing:

¼ cup tahini

Juice of 1 lemon

1 garlic clove, minced

1 tsp maple syrup

2–3 tbsp warm water

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cube the sweet potatoes and toss them with olive oil, salt, pepper, paprika, and garlic powder. Spread them on one side of the baking sheet.
Toss the chickpeas with olive oil, salt, and pepper, and spread them on the other side of the baking sheet.
Roast the sweet potatoes and chickpeas for 25–30 minutes, flipping halfway through.
While roasting, rinse the quinoa and cook it with 2 cups of water on the stove. Bring to a boil, reduce heat, and simmer for 15 minutes. Fluff with a fork.
Make the tahini dressing by whisking all ingredients together. Add water until the desired consistency is reached.
Assemble the bowls with quinoa, greens, roasted sweet potatoes, chickpeas, avocado, and red onion. Drizzle with tahini dressing.

Notes

For added protein, top with a fried egg or grilled chicken.
To make the dish spicier, add a dash of sriracha to the dressing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bowl, Vegan, Gluten-Free
Method: Roasting, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 375