I love roasted sweet potato, and every single ingredient in this bowl, so I knew I’d love this recipe! Inspired by Platings and Pairings Sweet Potato and Chickpea Buddha Bowl.
Sweet Potato Quinoa Bowl with Avocado Dressing
- 1 cup quinoa
- 2 cups water
- 1 pound sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 3 tbsps olive oil divided
- 1 tbsp nutritional yeast
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 can 15 ounces chickpeas, drained and rinsed
- Zest of 1 lime
- Mojo Sauce or avocado dressing (see below)
- Chopped cilantro or parsley
- Lime wedges
- Sesame seeds
Preheat oven to 425 degrees.
Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes and then flip potatoes.
Bake for an additional 15-20 minutes until potatoes are tender
Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
While vegetables are roasting, prepare the avocado dressing (see below)
To serve, top cooked quinoa, greens of choice, sweet potato-chickpea mixture, sauce of choice and additional toppings, as desired. I added Braised Red Cabbage with Apples for color, but you could also add my pickled red onions (both are delicious and would fit well with this recipe.
Avocado Dressing from Simply Organic
In a food processor or blender, combine 1 peeled and pitted avocado, juice of 1 lime, 1 clove minced garlic, 1/4 cup olive oil, 1/4 cup fresh cilantro and salt. Blend until smooth. Add water by the tablespoons until desired consistency is achieved.