Roasted Sweet Potato Quinoa Veggie Bowl
A nutritious and vibrant bowl filled with roasted sweet potatoes, quinoa, chickpeas, and mixed greens, topped with a zesty lemon dressing.
Ingredients
Grain and Base
- 1 cup quinoa Rinse before cooking to remove bitterness.
Vegetables
- 2 medium sweet potatoes, peeled and diced Can substitute with butternut squash if needed.
- 1 can chickpeas, drained and rinsed Can substitute with black beans or lentils.
- 2 cups mixed greens (such as spinach or kale) Feel free to mix different greens for texture.
Dressing and Flavor
- 1 lemon for juice and zest Provides brightness and freshness.
- 2 tablespoons olive oil Use for roasting and dressing.
- to taste salt and pepper Essential for seasoning.
Optional Toppings
- 1 avocado For added creaminess.
- 1/4 cup nuts or seeds Adds texture and healthy fats.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While sweet potatoes are roasting, rinse the quinoa under cold water. Cook according to package instructions, typically simmering in 2 cups of water for 15-20 minutes.
Combine and Serve
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Squeeze lemon juice over the bowl and add lemon zest. Toss gently to combine.
- Serve warm with optional toppings like avocado or nuts/seeds.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat gently in a microwave or over medium heat in a pan.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 65gProtein: 15gFat: 10gSaturated Fat: 1.5gSodium: 300mgFiber: 10gSugar: 8g
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