Description
A nutritious and colorful bowl packed with roasted sweet potatoes, fresh vegetables, and a tasty dressing.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 cup baby spinach
- 1/4 cup red cabbage, shredded
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 clove garlic, minced
- 2 tbsp water
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook quinoa according to package instructions.
- Mix tahini, lemon juice, maple syrup, garlic, and water to make the dressing.
- Assemble bowls with quinoa, roasted sweet potatoes, avocado, spinach, and cabbage.
- Drizzle with dressing and serve.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Swap quinoa for brown rice if preferred.
- Add chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American