Simple Sweet Potato Bowl
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 to 3
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Course
Main Course
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Cuisine
American
Simple Sweet Potato Bowl
Description
Simple Sweet Potato Bowl features medium cubed sweet potatoes roasted to a golden brown with olive oil, sea salt, and pepper. These roasted sweet potatoes are combined with cooked chickpeas and quinoa, offering a hearty base. The salad includes finely chopped scallions, thinly sliced red cabbage, crumbled feta cheese, toasted and chopped almonds, and fresh baby salad greens. A squeeze of lemon juice and an extra drizzle of olive oil finish the bowl, adding brightness and richness.
The roasted sweet potatoes bring a slightly soft yet caramelized texture, while the quinoa and chickpeas add substance and protein. The feta cheese adds a creamy tang, and the almonds contribute a crunchy element, creating a pleasing contrast in texture. Tossed together, the ingredients make a colorful and fulfilling bowl that can be enjoyed on its own or as part of a meal.
For variation, the sweet potatoes can be seasoned with chili powder or a combination of cumin and coriander prior to roasting to add a subtle spicy depth to the dish. Overall, this bowl balances earthiness from the sweet potatoes with fresh, crisp vegetable components and bright lemon notes.
Ingredients
- 1 sweet potato cubed, medium
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ½ cup chickpeas drained and rinsed, cooked
- 1 cup quinoa cooked
- 2 scallions finely chopped
- ¼ cup red cabbage thinly sliced
- ⅓ cup feta cheese crumbled
- ¼ cup almonds toasted and chopped
- 2 cups salad greens baby
- lemon plus more to taste, juice of ½ lemon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
- Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil and the lemon juice and season with generous pinches of salt and pepper. Season to taste, adding more lemon juice as desired. Toss again and serve in bowls.
Notes
- To add a mild heat and depth of flavor, season sweet potatoes with chili powder or a mix of cumin and coriander before roasting.
User Reviews
Overall Rating
5
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