Sweet Potato Bowl (Printable)
Roasted sweet potatoes, fresh greens, avocado, and zesty tahini dressing layered over quinoa in a satisfying nourish bowl.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon salt
→ Bowl Base & Toppings
06 - 2 cups cooked quinoa or brown rice
07 - 2 cups baby spinach or kale
08 - 1 cup cherry tomatoes, halved
09 - 1 ripe avocado, sliced
10 - 1/4 cup thinly sliced red onion
11 - 2 tablespoons pumpkin seeds (pepitas)
12 - 2 tablespoons chopped fresh cilantro
→ Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, finely minced
18 - 1/4 teaspoon salt
19 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Toss the cubed sweet potatoes with olive oil, smoked paprika, ground cumin, and salt until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes until tender with lightly crisped edges.
02 - While the sweet potatoes roast, prepare quinoa or brown rice according to package directions if not already cooked.
03 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing reaches a smooth, drizzleable consistency.
04 - Divide the cooked quinoa or rice between two large bowls. Layer each with baby spinach or kale, then arrange the roasted sweet potatoes, halved cherry tomatoes, avocado slices, and red onion on top.
05 - Drizzle the tahini dressing generously over each bowl. Sprinkle with pumpkin seeds and chopped fresh cilantro. Serve immediately, warm or at room temperature.
# Expert Tips:
01 -
- The tahini dressing is the kind of thing you will start putting on absolutely everything once you taste it.
- It comes together in forty minutes with mostly pantry staples and zero fancy technique.
- You can swap almost every component based on what is hanging around your kitchen.
02 -
- Tahini can seize up and become thick and grainy when mixed with lemon juice, so add the water gradually and keep whisking patiently until it smooths out.
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast, and you will lose that caramelized edge that makes them irresistible.
03 -
- Let the sweet potatoes cool for just two or three minutes before adding them to the bowl, because the slight warmth wilts the greens just enough to make them tender without turning them mushy.
- Toast the pumpkin seeds in a dry skillet for two minutes before sprinkling them on top, and the difference in flavor and crunch will make you never skip this step again.