Free recipe
Sweet Potato Quinoa Bowl
Built around cooked quinoa and sweet potatoes -- the method starts by heating the oven to 425F/220C.
A loaded bowl of grains, roasted vegetables, and creamy tahini that actually fills you up. Here it's built on cooked quinoa, sweet potatoes and baby spinach -- a medium, salad recipe that starts by heating the oven to 425F/220C, and is ready in roughly 55 minutes.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked quinoa, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups cooked quinoa
- 2 sweet potatoes, cubed
- 2 cups baby spinach
- 1 cup chickpeas, drained
- 1 avocado, sliced
- 3 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp olive oil, salt, ground cumin
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 425F/220C. Toss the sweet potato cubes with the olive oil, a pinch of cumin, and salt, and roast 25-30 minutes until soft and caramelized at the edges, turning once.
Make the dressing: whisk the tahini, lemon juice, a pinch of salt, and 2-3 tablespoons water until smooth and pourable.
Warm the chickpeas in a pan for a couple of minutes, or use them at room temperature.
Spoon the quinoa into bowls and add the spinach.
Top with the roasted sweet potato, chickpeas, and avocado.
Drizzle generously with the tahini dressing and serve.
Warm the chickpeas in a pan for a couple of minutes, or use them at room temperature.
