Sweet Potato Bowl (Print Version)
Roasted sweet potatoes, fresh veggies, avocado, and creamy tahini dressing in a nourishing grain bowl.
# Recipe Ingredients:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Bowl Components
06 - 1 cup cooked quinoa or brown rice
07 - 1 cup canned black beans, rinsed and drained
08 - 1 cup cherry tomatoes, halved
09 - 1 medium avocado, sliced
10 - 1 cup baby spinach or kale
11 - 1/4 cup red onion, thinly sliced
12 - 1 tablespoon toasted pumpkin seeds (pepitas)
→ Zesty Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 garlic clove, minced
16 - 2 teaspoons maple syrup
17 - 2 to 3 tablespoons water, to thin dressing
18 - Salt, to taste
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping the cubes halfway through, until fork-tender and lightly caramelized at the edges.
04 - While the sweet potatoes roast, cook quinoa or brown rice according to package directions if not already prepared.
05 - In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
06 - Divide the cooked quinoa or rice among 4 bowls. Arrange the roasted sweet potatoes, black beans, cherry tomatoes, avocado slices, greens, and red onion evenly over each portion.
07 - Drizzle the tahini dressing generously over each bowl and sprinkle with toasted pumpkin seeds. Serve immediately.
# Expert Advice:
01 -
- The tahini dressing alone is worth making this, tangy and nutty with a whisper of maple that ties everything together.
- It reheats beautifully for lunches the next day, assuming you hide the avocado separately.
- You can swap almost every component based on whatever is lurking in your crisper drawer.
02 -
- Do not skip flipping the sweet potatoes halfway through roasting, or one side will burn while the other stays pale and soft.
- Tahini behaves unpredictably depending on the brand, so trust your eyes and whisk rather than the exact measurement of water.
03 -
- Let the sweet potatoes rest for two minutes after removing them from the oven so they finish cooking in their own residual heat without drying out.
- The dressing tastes even better after sitting in the fridge for an hour, so make it first and let the flavors mingle while everything else comes together.