Savory Quinoa Sweet Potato Bowl
A nourishing and hearty bowl filled with fluffy quinoa, roasted sweet potatoes, and protein-packed chickpeas. Tossed with a tangy dressing and topped with fresh herbs, this wholesome dish is a perfect balance of flavors and textures.
ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, choppedDressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- 3.
On a baking sheet, toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Roast for 20-25 minutes, or until tender and golden.
- 4.
In a skillet, heat olive oil over medium heat. Add chickpeas and sauté for 5-7 minutes until lightly crispy. Sprinkle with salt and cumin.
- 5.
In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste.
- 6.
In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, sautéed chickpeas, cilantro, and parsley. Drizzle with dressing and gently toss until well coated.
- 7.
Serve the savory quinoa sweet potato bowl warm, garnished with additional herbs if desired.
