Sweet Potato Bowl (Printable)
Roasted sweet potatoes, fresh vegetables, and tangy tahini dressing in a wholesome vegetarian bowl.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into ½-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach
04 - ½ cup red cabbage, thinly shredded
05 - 1 ripe avocado, sliced
→ Legumes & Grains
06 - ½ cup cooked quinoa (optional)
07 - ½ cup canned chickpeas, drained and rinsed
→ Spices & Oils
08 - 2 tbsp olive oil
09 - ½ tsp smoked paprika
10 - ½ tsp ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Tahini Dressing
12 - 3 tbsp tahini
13 - 1 tbsp fresh lemon juice
14 - 1 tbsp water (plus more for thinning)
15 - 1 clove garlic, minced
16 - ½ tsp maple syrup
17 - Salt, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the sweet potato cubes and drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are golden brown and fork-tender and the chickpeas are slightly crispy.
04 - While the vegetables roast, prepare the quinoa according to package directions. Fluff with a fork and set aside.
05 - In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Add additional water, one teaspoon at a time, until the dressing reaches a drizzleable consistency.
06 - Divide the baby spinach and cooked quinoa between two bowls. Arrange the roasted sweet potatoes and chickpeas, halved cherry tomatoes, shredded red cabbage, and avocado slices on top.
07 - Drizzle the tahini dressing generously over each bowl. Serve immediately while the roasted components are still warm.
# Expert Tips:
01 -
- It turns sad forgotten sweet potatoes into the most satisfying meal you will eat all week, with almost no effort and zero technique required.
- The tahini dressing is the kind of thing you will start putting on everything, from roasted carrots to your morning toast, once you taste it.
02 -
- Crowding the baking sheet is the fastest way to steam your sweet potatoes instead of roasting them, so use two sheets if necessary and give everything room to breathe.
- Tahini brands vary wildly in thickness and bitterness, so taste your dressing before adding it and adjust the lemon or water accordingly.
03 -
- Let the sweet potatoes cool for just two or three minutes before assembling the bowls, because the gentle warmth wilts the spinach perfectly without cooking it into mush.
- Toast the chickpeas on a separate corner of the baking sheet if you want them extra crunchy, they benefit from a slightly longer roast than the potatoes.