Sweet Potato Quinoa Bowl
Roasted sweet potatoes are tossed with greens, quinoa, and fresh vegetables in this super simple sweet potato quinoa bowl. You can use what you have in your refrigerator, making this recipe versatile and a great option for a healthy lunch or quick dinner!
Ingredients
- 2 medium sweet potatoes, peeled and cubed into 1 inch cubes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp table salt
- fresh cracked black pepper
- 2 tbsp sliced red onion, divided
- 1/2 cup rinsed canned chickpeas, divided
- 1 cup cooked quinoa, divided (make according to your package directions)
- 1/2 cup cherry tomatoes, sliced in half and divided
- 2 cups baby spinach, or salad green of choice, divided
- dressing of choice
Instructions
- Preheat the oven to 400 degrees F. Toss the cubed sweet potatoes in olive oil, and sprinkle with salt and pepper. Feel free to add any other spices that you enjoy. Spread them over a parchent paper lined baking sheet and bake for 25-30 minutes until fork tender.
- Assemble each bowl with 1 cup of salad greens, 1/2 cup cooked quinoa, 1/4 cup chickpeas, 1 tbsp sliced red onion, 1/4 cup sliced cherry tomatoes, and half of the cubed sweet potatoes.
- Drizzle with the dressing of your choice, and toss. Enjoy!
Nutrition
Calories: 421kcalCarbohydrates: 74gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 564mgPotassium: 1243mgFiber: 12gSugar: 12gVitamin A: 35069IUVitamin C: 23mgCalcium: 134mgIron: 4mg
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