Simple Sweet Potato Quinoa Bowl
 
 
This Simple Sweet Potato Quinoa Bowl is an easy, healthy, and delicious weeknight dinner or make-ahead lunch. It's gluten-free and easily adapts to whatever ingredients you have on hand.
Author:
Serves: 2-3
Ingredients
  • 1 medium sweet potato, cubed*
  • Extra-virgin olive oil, for drizzling
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 cup cooked quinoa
  • 2 scallions, finely chopped
  • ¼ cup thinly sliced red cabbage
  • ⅓ cup crumbled feta cheese
  • ¼ cup almonds, toasted and chopped
  • 2 cups baby salad greens
  • Juice of ½ lemon, more to taste
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
  2. Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Toss and serve in bowls.
Notes
Notes:
*If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.

Vegan option:
Skip the feta and add a scoop of pesto or sun cheese (from this recipe) on top.
Recipe by Love and Lemons at https://www.loveandlemons.com/simple-sweet-potato-quinoa-bowl/