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Sweet Potato and Quinoa Power Bowl

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A nutrient-packed power bowl featuring roasted sweet potatoes, quinoa, and colorful veggies, finished with a creamy tahini dressing.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup shredded red cabbage
  • 1 cup baby spinach
  • 1 avocado, sliced
  • 1/4 cup pumpkin seeds or sunflower seeds
  • For tahini dressing: 3 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon maple syrup, 2 tablespoons water, salt to taste

Instructions

  1. Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
  2. While sweet potatoes roast, cook quinoa: rinse quinoa, combine with water or broth in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork.
  3. Prepare tahini dressing by whisking tahini, lemon juice, maple syrup, water, and salt until smooth. Add more water to reach desired consistency.
  4. Assemble bowls with a base of cooked quinoa. Top with roasted sweet potatoes, chickpeas, cabbage, spinach, avocado, and seeds.
  5. Drizzle tahini dressing over each bowl and serve.

Notes

  • You can prep all components ahead of time for quick assembly.
  • Swap chickpeas for black beans or lentils for variety.
  • Customize with seasonal vegetables or herbs.
  • Use store-bought dressing if short on time.

Nutrition

Keywords: sweet potato bowl, quinoa power bowl, vegan meal, healthy lunch, tahini dressing

Find it online: https://yumcove.com/sweet-potato-and-quinoa-power-bowl/