Sweet Potato Bowl (Print Version)
Roasted sweet potatoes with quinoa, avocado, and creamy tahini dressing for a wholesome, colorful meal.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Bowl Components
06 - 1 cup cooked quinoa or brown rice
07 - 1 cup canned black beans, rinsed and drained
08 - 1 cup cherry tomatoes, halved
09 - 1 medium avocado, sliced
10 - 1 cup baby spinach or kale
11 - 1/4 cup red onion, thinly sliced
12 - 1 tablespoon toasted pumpkin seeds (pepitas)
→ Zesty Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 garlic clove, minced
16 - 2 teaspoons maple syrup
17 - 2 to 3 tablespoons water, to thin consistency
18 - Salt, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the cubes in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are fork-tender with lightly caramelized edges.
04 - While the sweet potatoes roast, prepare quinoa or brown rice according to package directions if not already cooked.
05 - In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and a pinch of salt. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
06 - Divide the cooked quinoa or rice among four bowls. Arrange roasted sweet potatoes, black beans, cherry tomatoes, avocado slices, greens, and red onion evenly over each portion.
07 - Drizzle the tahini dressing generously over each bowl and sprinkle with toasted pumpkin seeds. Serve immediately.
# Expert Tips:
01 -
- The smoky roasted sweet potatoes against the cool creamy avocado create a contrast that makes every bite interesting.
- Tahini dressing pulls everything together and tastes like something you would get at a cafe for twice the price.
- It keeps well for meal prep so you can make it once and eat well for days.
02 -
- If you crowd the sweet potatoes on the pan they will steam instead of roast and you will miss that caramelized edge entirely.
- Tahini dressing thickens as it sits in the fridge, so whisk in a splash of water before using leftovers.
03 -
- Toss the sweet potatoes with the oil and spices directly on the baking sheet to save washing an extra bowl.
- Taste the dressing on a piece of sweet potato rather than alone, because it needs to work with the bowl not just by itself.