Description
A warm and nourishing Sweet Potato Grain Bowl featuring quinoa, chickpeas, spinach, and a creamy almond dressing, perfect for busy evenings or weekend lunches.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 can chickpeas (15 oz), rinsed and drained
- 2 cups fresh spinach
- 1/2 cup almonds
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and roast the sweet potatoes for about 25-30 minutes, or until they’re tender and caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions, typically about 15 minutes. Fluff it with a fork once it’s done.
- In a pan over medium heat, rinse and drain the chickpeas, then sauté them with the fresh spinach until the spinach is wilted and the chickpeas are heated through.
- In a blender, combine the almonds, lemon juice, olive oil, salt, and pepper. Blend until you have a creamy and inviting sauce.
- To assemble your bowls, start with a base of fluffy quinoa, add a generous scoop of sweet potatoes, followed by a handful of sautéed chickpeas and spinach. Drizzle with the almond-lemon sauce and enjoy the comforting flavors!
Notes
Feel free to customize with roasted vegetables, spicy kick, or creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg