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Sweet Potato Quinoa Bowl

Sweet Potato Quinoa Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes, cut into ½-inch cubes
  • 2 tbsp olive oil, divided
  • ½ tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1 cup dry quinoa, rinsed
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 5 oz mixed greens or baby spinach
  • ¼ cup tahini, well stirred
  • 3 tbsp lemon juice
  • 1 small garlic clove, grated
  • 2 to 3 tbsp water

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp oil, ½ tsp salt, and pepper on a sheet pan. Add chickpeas to the other side, toss with remaining 1 tbsp oil and a pinch of salt. Roast 20 minutes, stirring once, until sweet potatoes are tender and chickpeas crisp.
  2. Combine quinoa, 1¾ cups water, and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Let sit covered 5 minutes, then fluff with a fork.
  3. Whisk tahini, lemon juice, garlic, and a pinch of salt. Slowly whisk in water, 1 tbsp at a time, until smooth and pourable.
  4. Divide quinoa among bowls, top with greens, roasted sweet potatoes, and chickpeas. Drizzle with dressing and serve right away.

Notes

The dressing can be made up to 3 days ahead and will thicken in the fridge, so loosen it with water before serving. If you are packing lunches, store the grains, vegetables, and dressing separately and assemble cold just before eating.