Sweet Potato Quinoa Bowls
Ingredients
Sweet Potatoes and Chickpeas
-
1
large
sweet potato
-
15
ounce can
chickpeas
-
1
tablespoon
neutral oil
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
chili powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
salt
Quinoa and Spinach
-
¾
cup
dry uncooked quinoa
-
1½
cups
water or vegetable broth
-
½
teaspoon
salt
-
1
medium
sweet yellow onion
-
8
cups
fresh spinach
-
3
cloves
minced garlic
Almond Dressing
-
3
tablespoons
lemon juice
-
2
tablespoons
almond butter
-
¼
teaspoon
turmeric
-
2-4
tablespoons
water
Extras
-
¼
cup
hemp hearts
-
1
large
avocado
-
to taste
chopped cilantro
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Dice the sweet potato and combine it with drained chickpeas on the baking sheet, then drizzle with oil and spices.
- Roast the mixture for 30-35 minutes until the sweet potato is tender and the chickpeas are crisp.
- Rinse the quinoa and cook it in water or broth, simmering until all liquid is absorbed.
- Sauté diced onion in a skillet until golden, then add spinach and garlic, cooking until the spinach wilts.
- Whisk together the almond dressing ingredients until smooth, adjusting consistency with water as needed.
- Assemble the bowls by dividing the roasted sweet potato, chickpeas, quinoa, and sautéed vegetables, then drizzle with the dressing and garnish.
Nutrition Facts (estimated)
Servings
4
Calories
492
Total fat
18g
Total carbohydrates
67g
Total protein
20g
Sodium
553mg
Cholesterol
0mg
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