Sweet Potato Quinoa Bowl (Vegan!)

Name: Sweet Potato Quinoa Bowl (Vegan!)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 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; 1/4 cup Tahini; 2 Tbsp. fresh lemon juice; 1 Tbsp. pure maple syrup; 2-3 Tbsp. cool water; 1/4 tsp. salt; Optional: minced garlic clove, 1/4 tsp. garlic powder, 1-2 tsp. Dijon mustard

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
5 bowls
Calories
682 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Sweet Potato Quinoa Bowl (Vegan!)

Clara Sanders

Report

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!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2-3 large sweet potatoes (about 2.5 lbs.)
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

Add to Shopping List

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

*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 Information

Show Details

Calories 682kcal (34%) Carbohydrates 108g (36%) Protein 25g (50%) Fat 19g (29%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 8g Potassium 1518mg (43%) Fiber 23g (92%) Sugar 19g (38%) Vitamin A 19794IU (396%) Vitamin C 18mg (20%) Calcium 186mg (19%) Iron 8mg (44%)

Nutrition Facts

Serving: 5bowls

Amount Per Serving

Calories 682 kcal

% Daily Value*

Calories	682kcal	34%
Carbohydrates	108g	36%
Protein	25g	50%
Fat	19g	29%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	8g	40%
Potassium	1518mg	32%
Fiber	23g	92%
Sugar	19g	38%
Vitamin A	19794IU	396%
Vitamin C	18mg	20%
Calcium	186mg	19%
Iron	8mg	44%