Description
A quick and healthy meal featuring roasted sweet potatoes and fluffy quinoa, perfect for busy nights or meal prep.
Ingredients
For the Bowl
- 2 large sweet potatoes, cubed (Roasted for optimal flavor)
- 1 cup quinoa, rinsed (Packed with protein and iron)
- 1 can black beans, rinsed (Optional, for added protein)
- 1 cup spinach or greens (For freshness and color)
- 1 avocado sliced (For creaminess)
- 1/4 cup pumpkin seeds or nuts (For crunch)
For the Dressings
- 2 tablespoons tahini (For creamy dressing)
- 1 lemon juiced (Adds zest to the tahini dressing)
- 1 teaspoon maple syrup or honey (Optional sweetness)
- 1-2 tablespoons water (To adjust consistency)
- 1 avocado mashed (Alternative dressing option)
- 1 tablespoon olive oil (For classic dressing mix)
- 1 tablespoon balsamic vinegar (For flavor profile in the base dressing)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, salt, smoked paprika, and cumin (if desired), then spread them out on a baking sheet.
Cooking
- Roast the sweet potatoes in the oven for about 25 minutes or until they’re browned and crispy.
- While the sweet potatoes roast, rinse the quinoa under cold water, then combine it with 2 cups of water in a pot and bring to a boil. Lower the heat, cover, and let it simmer for about 10-15 minutes until done.
Assembly
- In a bowl, start with a layer of quinoa, top with roasted sweet potatoes, black beans, spinach, avocado, and pumpkin seeds.
- Drizzle with your choice of dressing and enjoy!
Notes
Store leftovers for 3-4 days in the fridge, keeping toppings and dressing separate to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Healthy