Description

Sweet Potato Quinoa Bowls

These sweet potato quinoa bowls are inspired by one of my favorite frozen meals but elevated to be a nutrient-packed, homemade delight! Perfect for meal prep, these bowls feature roasted sweet potatoes, chickpeas, quinoa, and sautéed spinach. Everything comes together with a zesty lemon-almond sauce that brings a burst of flavor to every bite. Packed with plant-based proteins and hearty veggies, this recipe is both vegan and gluten-free, making it a great choice for a nutritious, balanced meal!

1 large sweet potato (about 1 lb), diced
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp neutral oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp chili powder
¼ tsp onion powder
¾ cup quinoa, uncooked
1 ½ cups water or vegetable broth
1 medium yellow onion, finely chopped
8 cups fresh spinach
3 cloves garlic, minced
3 tbsp lemon juice
2 tbsp almond butter
¼ tsp turmeric
2-4 tbsp water

Directions:
1. Preheat oven to 425°F. On a lined sheet pan, mix sweet potatoes, chickpeas, oil, and spices. Roast for 30-35 minutes.
2. Cook quinoa with water/broth until absorbed, about 15 mins. Fluff with a fork.
3. In a skillet, cook onion until softened, add spinach and garlic, and sauté until wilted.
4. Whisk together lemon juice, almond butter, turmeric, and water for the sauce.
5. Assemble bowls with quinoa, roasted veggies, spinach, and sauce.

Prep Time: 45 mins
Kcal: 492 per serving