Sweet Potato Quinoa Bowl (Vegan!)
This satisfying bowl features nourishing ingredients like quinoa, sweet potato, roasted chickpeas, arugula, avocado, and a creamy tahini dressing. It's so flavorful, filling, and healthy!
Servings: 5 bowls
Ingredients
- 2-3 large sweet potatoes*
- 2 batches Smoky Roasted Chickpeas
- 1 cup white quinoa
- 2 cups fresh baby arugula
- 1 large avocado
- 1 cup grape tomatoes
- 2-3 Tbsp. balsamic vinegar (optional, for drizzling)
For the tahini dressing:
- 1/4 cup tahini (smooth*)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. pure maple syrup
- 2-3 Tbsp. cool water (more/less as needed)
- 1/4 tsp. salt
- Optional: minced garlic clove, 1/4 tsp. garlic powder, 1-2 tsp. Dijon mustard
Instructions
- Roast sweet potatoes: Preheat oven to 400°F (200°C). Line a baking pan with parchment paper (or Silpat). Carefully cut the sweet potato in half lengthwise. Then place them cut-side down on the parchment paper. Poke the top of each one a few times with a fork to let the steam escape. Place in oven and bake for about 45-50 minutes or until cooked through. (Baking time can vary based on your oven and sweet potato size.)
- Make the roasted chickpeas: Meanwhile, prepare a double batch of Smoky Roasted Chickpeas. (You'll use two 15-ounce cans of chickpeas.) Then place them in the oven with the sweet potatoes on a separate rack.
- Cook quinoa: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with 1.5 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for about 15 minutes or until liquid has absorbed.
- Make dressing: Whisk together all dressing ingredients for about 30 seconds or until completely smooth. Add more water to thin it out, or more tahini for thickness. Taste and adjust flavors if desired.
- Prepare veggies: Roughly chop or tear your arugula. Peel the avocado, then slice or dice it. Halve or quarter the tomatoes.
- Assemble your bowl: Spoon some of the quinoa, roasted chickpeas, and sweet potato in a bowl. Top with avocado, tomatoes, and arugula. Then drizzle with tahini dressing and a splash of balsamic vinegar if desired.
Notes
*Sweet potatoes: I use about 2.5 pounds, which is 2-3 large potatoes.
**Dressing: It works best with smooth tahini. (Not the hardened tahini at the bottom of the jar.) The amount of water you'll need for the dressing will vary based on how thick your tahini is and your desired consistency. It's a versatile dressing, so feel free to expand it with garlic, more lemon juice, Dijon mustard, black pepper, or anything else that sounds good!
Yield: This recipe makes about 5 good-sized bowls. But it can be more or less depending on your portion sizes.
Nutrition Per Serving (Estimate)
Calories: 682 kcal | Carbohydrates: 108 g | Protein: 25 g | Fat: 19 g | Saturated Fat: 2 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 8 g | Potassium: 1518 mg | Fiber: 23 g | Sugar: 19 g | Vitamin A: 19794 IU | Vitamin C: 18 mg | Calcium: 186 mg | Iron: 8 mg
