Can I make the sweet potato nourish bowl ahead of time?

Yes, you can prepare the components ahead of time and assemble the bowls when ready to serve.

What other grains can I use instead of quinoa?

You can substitute quinoa with brown rice, farro, or barley for a different texture.

Is there a low-carb option for this recipe?

To lower the carb content, replace the quinoa with cauliflower rice and reduce the sweet potato quantity.

Sweet Potato Nourish Bowl (Healthy, Colorful & Filling)

Name: Savor the Flavor: Sweet Potato Nourish Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Healthy
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup cooked quinoa; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups baby spinach or kale; 1 avocado, sliced; 1/4 cup red onion, thinly sliced; 1/4 cup pumpkin seeds; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 tablespoon maple syrup; 1 teaspoon ground cumin; Optional: 1/4 cup crumbled feta cheese (non-vegan); Optional: 1/4 cup chopped fresh cilantro or parsley; Optional: 1 tablespoon sriracha or hot sauce; Optional: 1/4 cup roasted red peppers

Savor the Flavor: Sweet Potato Nourish Bowl Recipe

Print Recipe

A vibrant, wholesome bowl combining roasted sweet potatoes, chickpeas, greens, quinoa, and a creamy tahini dressing. Perfect for a healthy lunch or dinner.

Author: Mia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Healthy
Diet: Vegetarian

Ingredients

Scale

2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach or kale
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/4 cup pumpkin seeds
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon ground cumin
Optional: 1/4 cup crumbled feta cheese (non-vegan)
Optional: 1/4 cup chopped fresh cilantro or parsley
Optional: 1 tablespoon sriracha or hot sauce
Optional: 1/4 cup roasted red peppers

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on baking sheet.
Roast sweet potatoes for 25-30 minutes, stirring halfway, until tender and caramelized.
Cook quinoa according to package instructions (typically 2 parts water to 1 part quinoa).
Heat skillet over medium heat with a splash of olive oil. Add chickpeas, cumin, and salt. Sauté 5-7 minutes until crispy.
In a bowl, whisk tahini, lemon juice, maple syrup, salt, and 2-3 tbsp water until creamy. Adjust consistency as needed.
Divide quinoa into 4 bowls. Top with sweet potatoes, chickpeas, greens, avocado, red onion, and pumpkin seeds.
Drizzle tahini dressing over each bowl. Add optional toppings as desired. Serve immediately.

Notes

Cut sweet potatoes uniformly for even roasting. Don’t skip sautéing chickpeas for crunch. Fluff quinoa with a fork to avoid mushiness. Adjust dressing water slowly for perfect texture.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg

Keywords: sweet potato, nourish bowl, tahini dressing, quinoa, vegetarian, gluten-free

Find it online: https://www.eatbrightly.com/sweet-potato-nourish-bowl/