Description
Wholesome Sweet Potato Grain Bowls with creamy almond dressing, perfect for an easy weeknight dinner or comforting lunch.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 2 cups fresh spinach
- 1/2 cup almonds
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the sweet potatoes into cubes, toss with a drizzle of olive oil, salt, and pepper, and roast until tender, about 25-30 minutes.
- While the sweet potatoes are roasting, rinse the quinoa under cold water. Cook it according to the package instructions, usually about 15-20 minutes until fluffy.
- Rinse and drain the chickpeas, then sauté them in a pan over medium heat. After a few minutes, add the fresh spinach and cook until wilted, about 2-3 minutes.
- In a blender, combine the almonds, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy—this will be your delightful dressing!
- To assemble the bowls, start with a base of quinoa, add a generous scoop of roasted sweet potatoes, your sautéed chickpeas and spinach, and finally drizzle with that creamy almond dressing.
Notes
Meal prep ready; store grains and dressing separately to maintain freshness. Variations include swapping chickpeas for black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg