Sweet Potato Bowl (Printable)
Roasted sweet potatoes with quinoa, avocado, black beans, and zesty tahini dressing for a nourishing meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground 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, pitted and 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 consistency
18 - Salt, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until the cubes are tender and lightly caramelized at the edges.
04 - While the sweet potatoes roast, cook quinoa or brown rice according to the package directions if not already prepared.
05 - In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup, 2 tablespoons of water, and salt until smooth and creamy. Add additional water as needed to reach a drizzleable consistency.
06 - Divide the cooked quinoa or rice among 4 bowls. Arrange 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, sprinkle with toasted pumpkin seeds, and serve immediately.
# Expert Suggestions:
01 -
- The smoked paprika on those sweet potatoes will make you question why you ever roasted them any other way.
- Tahini dressing ties everything together with a creamy tang that feels indulgent but keeps things plant based and wholesome.
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast and you will miss out on those caramelized edges entirely.
- Tahini dressing thickens as it sits in the fridge so always whisk in a splash of water before using leftover dressing the next day.
03 -
- Let the sweet potatoes cool for five minutes after roasting so they do not wilt the greens instantly upon contact.
- The dressing tastes even better after thirty minutes in the fridge so make it first and let it hang out while everything else comes together.