Quinoa Sweet Potato Bowl

This quinoa sweet potato bowl layers roasted sweet potatoes, crispy chickpeas, charred broccoli, and massaged kale over fluffy quinoa with a creamy tahini dressing. One sheet pan, easy meal prep, and 15 grams of plant protein.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Serving servings

Ingredients

The Bowls:

2 medium sweet potatoes, cut into ½-inch cubes
1 medium head of broccoli, cut into small florets
1 can (15 oz) chickpeas, drained, rinsed, and dried
2 Tablespoons extra virgin olive oil or avocado oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 cup dry quinoa, regular or tri-colored (or 2 cups of cooked quinoa)
6 - 8 cups kale, stems removed and chopped
1 large lemon
1 cup shredded red cabbage
2 - 3 large oranges, peeled and sliced
1 - 2 avocados, sliced
2 Tablespoons sesame seeds or hemp seeds
Salt and black pepper, to taste

The Tahini Dressing:

¼ cup runny tahini
2 Tablespoons lemon juice
1 Tablespoons real maple syrup
2 teaspoons Dijon mustard
3-4 Tablespoons water
½ teaspoon garlic powder
Salt and black pepper, to taste

Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Season the vegetables. Toss the sweet potatoes and broccoli with 1 tablespoon oil, salt, and pepper. Spread across two-thirds of the pan in a single layer; nothing overlapping.
Season the chickpeas. In the same bowl, toss the chickpeas with the remaining tablespoon of oil, cumin, paprika, garlic powder, salt, and pepper. Spread over the last third of the pan, keeping it separate from the vegetables.
Roast for 20 to 30 minutes. The sweet potatoes should be caramelized, the broccoli charred at the edges, and the chickpeas dry and crisp.
Cook the quinoa. Rinse it under cold water for 30 seconds, then cook according to package directions and fluff with a fork. To save time, use two 8-ounce pouches of pre-cooked or frozen quinoa instead, warmed in the microwave and seasoned with a pinch of salt.
Whisk the dressing. Combine the tahini, lemon juice, maple syrup, Dijon, garlic powder, salt, and pepper. Add water 1 tablespoon at a time until it's thin enough to pour but still coats a spoon.
Massage the kale. In a large bowl, work the kale with the juice of 1 lemon and half the dressing until the leaves darken and shrink by about half, 1 to 2 minutes.
Assemble. Build each bowl on the massaged kale, then add quinoa, roasted vegetables and chickpeas, red cabbage, orange slices, and avocado.
Finish. Drizzle with the remaining dressing and top with sesame or hemp seeds.

Notes

Dry the chickpeas well. Wet chickpeas steam instead of crisping. Pat them with a towel after rinsing.

Wait for a full preheat. Most ovens beep before they've actually reached temperature. Going in early gives you soft vegetables.

Taste the dressing before you thin it. Tahini varies by brand. If yours is bitter, another teaspoon of maple fixes it faster than more lemon.

Meal prep: Keeps 4 days. Store the dressing separately and add the avocado when you're ready to eat.

More protein: Grilled chicken or shrimp takes a bowl past 35 grams. Tofu roasts at the same temperature and can go on the pan alongside everything else.

Nutrition

Course Lunch & Dinner

Cuisine Mediterranean

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!