Description
This simple sweet potato bowl is a healthy and flavorful meal perfect for lunch or dinner. Featuring roasted sweet potatoes combined with chickpeas, quinoa, fresh vegetables, feta cheese, and toasted almonds, it offers a satisfying mix of textures and tastes. The dish is naturally gluten-free and can easily be made vegan by omitting the feta cheese or using a plant-based alternative.
Ingredients
Main Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ cup cooked chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 2 scallions, finely chopped
- ¼ cup thinly sliced red cabbage
- ⅓ cup crumbled feta cheese
- ¼ cup almonds, toasted and chopped
- 2 cups baby salad greens
- Juice of ½ lemon, plus more to taste
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup. Toss the cubed sweet potatoes with a drizzle of extra-virgin olive oil, salt, and freshly ground black pepper until they are evenly coated.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet and roast in the preheated oven for 25 to 35 minutes, or until they are golden brown and tender when pierced with a fork.
- Combine Bowl Ingredients: In a large mixing bowl, combine the roasted sweet potatoes, cooked chickpeas, cooked quinoa, finely chopped scallions, thinly sliced red cabbage, crumbled feta cheese, toasted and chopped almonds, and baby salad greens.
- Dress and Season: Drizzle the mixed ingredients with extra-virgin olive oil and the juice of half a lemon. Season generously with sea salt and freshly ground black pepper. Toss everything together to ensure an even distribution of flavors.
- Adjust and Serve: Taste the bowl and add more lemon juice or seasonings as desired for a balanced flavor. Serve the sweet potato bowl immediately in individual bowls for a nutritious and satisfying meal.
Notes
- To make this dish vegan, simply omit the feta cheese or substitute with a vegan cheese.
- You can substitute almonds with walnuts or pecans for a different texture and flavor.
- For extra protein, add grilled chicken or tofu.
- Roast extra sweet potatoes and store leftovers for up to 3 days in the refrigerator.
- This bowl is versatile—feel free to add other vegetables like avocado, cucumber, or carrots based on what you have on hand.
