Description
A nutritious and colorful bowl packed with roasted sweet potatoes, fresh veggies, and a creamy dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1/2 avocado, sliced
- 1/4 cup chickpeas, drained and rinsed
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 clove garlic, minced
- 2 tbsp water
Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, salt, and pepper.
- Roast for 25 minutes until tender.
- Cook quinoa according to package instructions.
- Whisk tahini, lemon juice, maple syrup, garlic, and water to make dressing.
- Assemble bowl with quinoa, spinach, roasted sweet potatoes, avocado, and chickpeas.
- Drizzle with dressing and serve.
Notes
- Swap quinoa for brown rice if preferred.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
