Description
Sweet Potato Quinoa Bowls
These sweet potato quinoa bowls are inspired by one of my favorite frozen meals but elevated to be a nutrient-packed, homemade delight! Perfect for meal prep, these bowls feature roasted sweet potatoes, chickpeas, quinoa, and sautéed spinach. Everything comes together with a zesty lemon-almond sauce that brings a burst of flavor to every bite. Packed with plant-based proteins and hearty veggies, this recipe is both vegan and gluten-free, making it a great choice for a nutritious, balanced meal!
1 large sweet potato (about 1 lb), diced
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp neutral oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp chili powder
¼ tsp onion powder
¾ cup quinoa, uncooked
1 ½ cups water or vegetable broth
1 medium yellow onion, finely chopped
8 cups fresh spinach
3 cloves garlic, minced
3 tbsp lemon juice
2 tbsp almond butter
¼ tsp turmeric
2-4 tbsp water
Directions:
1. Preheat oven to 425°F. On a lined sheet pan, mix sweet potatoes, chickpeas, oil, and spices. Roast for 30-35 minutes.
2. Cook quinoa with water/broth until absorbed, about 15 mins. Fluff with a fork.
3. In a skillet, cook onion until softened, add spinach and garlic, and sauté until wilted.
4. Whisk together lemon juice, almond butter, turmeric, and water for the sauce.
5. Assemble bowls with quinoa, roasted veggies, spinach, and sauce.
Prep Time: 45 mins
Kcal: 492 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect bowls every time. First, preheat your oven to 425°F (220°C). Dice the sweet potato into uniform, 1/2-inch cubes to ensure even roasting. Toss them on a parchment-lined baking sheet with the drained chickpeas, neutral oil, smoked paprika, garlic powder, chili powder, and onion powder until everything is evenly coated. Spread in a single layer and roast for 30-35 minutes, stirring halfway, until the sweet potatoes are tender and slightly caramelized.
While the vegetables roast, rinse the quinoa under cold water. Combine it with 1 ½ cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. For the spinach, heat a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, then add the fresh spinach in batches, wilting each addition before adding more. This should take 3-4 minutes total.
Serving Suggestions
These bowls are a complete meal on their own, but you can customize them for variety. For extra creaminess, add a dollop of dairy-free yogurt or a sprinkle of vegan feta cheese. If you enjoy a crunch, top with toasted almonds or pumpkin seeds. For a heartier meal, include sliced avocado or a soft-boiled egg (if not strictly vegan). Serve immediately for a warm dinner, or pack the components separately for a fresh, assemble-later lunch.
How-to Summary
In short: roast spiced sweet potatoes and chickpeas. Cook quinoa separately. Sauté onions, garlic, and spinach. Whisk lemon juice, almond butter, turmeric, and water into a sauce. Layer all components in a bowl and drizzle with sauce.
Frequently Asked Questions
Can I make this ahead for meal prep? Absolutely. Store the roasted vegetables, cooked quinoa, sautéed spinach, and sauce in separate airtight containers in the refrigerator for up to 4 days. Assemble and add the sauce just before eating.
What can I substitute for almond butter in the sauce? Tahini or cashew butter are excellent substitutes and will yield a similarly creamy, rich sauce. Sunflower seed butter works for a nut-free version.
How can I make the chickpeas extra crispy? Pat them very dry after rinsing. For optimal crispiness, toss them in a separate bowl with the oil and spices before adding to the sheet pan, ensuring they aren’t crowded.
Is the quinoa gluten-free? Yes, quinoa is naturally gluten-free, making this recipe suitable for those with gluten sensitivities or celiac disease.
Can I use another grain instead of quinoa? Yes. Brown rice, farro, or couscous are good alternatives. Adjust cooking times and liquid according to the grain’s package directions.
Common Mistakes to Avoid
Avoid overcrowding the sheet pan, as this will steam the vegetables instead of roasting them—use two pans if necessary. Do not skip rinsing the quinoa, as it removes its natural bitter coating (saponin). When making the sauce, whisk in the water gradually to achieve your desired consistency; adding it all at once can make the sauce too thin. Finally, do not overcook the spinach, as it will become mushy and lose its vibrant color.
Conclusion
These Sweet Potato Quinoa Bowls are a testament to how simple, whole ingredients can create a deeply satisfying and nutritious meal. Perfect for busy weeknights or structured meal prep, they deliver a fantastic balance of protein, fiber, and complex carbohydrates. The zesty almond-lemon sauce ties all the elements together beautifully. By following this guide and avoiding common pitfalls, you can easily master this versatile, flavor-packed recipe that supports your health and delights your taste buds.