Description
This nourishing Sweet Potato and Chickpea Quinoa Bowl is filled with delicious flavors and perfect for any meal.
Ingredients
Scale
- 1 large sweet potato (about 1#)
- 15 ounces chickpeas (drained and rinsed)
- 1 tablespoon neutral oil (more as needed, ex. canola, avocado, olive)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 3/4 cup dry uncooked quinoa
- 1 and 1/2 cups water or vegetable broth
- 1/2 teaspoon salt (divided)
- 1 medium sweet yellow onion (chopped finely)
- 8 cups fresh spinach (large handfuls)
- 3 cloves minced garlic (adjust to taste)
- 3 tablespoons lemon juice (from 1 large lemon)
- 2 tablespoons almond butter
- 1/4 teaspoon turmeric
- 2–4 tablespoons water
- 1/4 cup hemp hearts
- chopped cilantro (for garnish, optional)
- 1 large avocado (sliced, optional)
Instructions
- Preheat the oven to 425F. Line a half sheet pan with parchment paper. Dice the sweet potatoes into 1/2 inch cubes.
- Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with oil, smoked paprika, garlic powder, chili powder, onion powder, and salt. Use clean hands or a spatula to combine.
- Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout and golden around the edges. The chickpeas will be crisp and dry on the outside.
- Place 3/4 cup of quinoa in a fine mesh sieve. Rinse the quinoa under cool running water. Transfer to a medium pot and cover with 1 and 1/2 cups of water and 1/4 teaspoon of salt.
- Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over low heat. Cover with a lid and simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork before serving.
- Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough oil to coat the pan. Once hot, add diced yellow onion. Cook the onion, stirring occasionally, until it is softened and golden. Sprinkle with 1/4 teaspoon salt.
- Add the spinach and minced garlic. Stir occasionally, until the spinach is completely wilted.
- In a small jar or bowl, whisk together the lemon juice, almond butter, and turmeric until smooth. Whisk in water 1 tablespoon at a time until thinned to a pourable dressing-like consistency.
- Assemble the bowls by dividing all ingredients across four bowls. Sprinkle each serving with 1 tablespoon of hemp hearts. Garnish each serving with fresh chopped cilantro and a few slices of avocado. Drizzle with the almond dressing just before serving. Enjoy!
Notes
- Cooking times may vary depending on your oven.
- Adjust seasoning according to your taste.
- Feel free to add additional vegetables or protein as desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg