Description
A nutritious and satisfying grain bowl featuring roasted sweet potatoes, chickpeas, quinoa, and fresh veggies, perfect for a wholesome vegan meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups baby spinach or kale
- 1 avocado, sliced
- 1/4 cup hummus or tahini dressing
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
- Meanwhile, cook quinoa according to package instructions.
- Once cooked, fluff quinoa with a fork and set aside.
- In bowls, layer quinoa, roasted sweet potatoes and chickpeas, baby spinach or kale, and avocado slices.
- Top with hummus or drizzle with tahini dressing and a squeeze of lemon juice.
- Serve immediately warm or at room temperature.
Notes
- Swap quinoa for brown rice, farro, or bulgur.
- Add pickled onions or feta cheese for extra flavor (if not vegan).
- Store leftovers in separate containers for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: grain bowl, vegan, sweet potato, chickpeas, quinoa, healthy lunch