Sweet Potato Bowl (Printable)
Roasted sweet potatoes, fresh veggies, avocado, and creamy tahini dressing in a wholesome, vibrant bowl.
# What You'll Need:
→ 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, as needed to thin
18 - Salt to taste
# How To Make It:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Place the cubed sweet potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss until the cubes are evenly coated, then spread them 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 on the edges. Remove from the oven and set aside.
04 - While the sweet potatoes roast, cook the 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, and a pinch of salt. Add water 1 tablespoon at a time, whisking 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, sliced avocado, 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.
# Tips from dashanddishes:
01 -
- The smoked paprika on those sweet potatoes will make you question why you ever roasted them plain before.
- That tahini dressing pulls everything together like a warm hug and you will want to put it on everything afterwards.
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast and you will miss that incredible caramelization.
- Tahini brands vary wildly in thickness so add water one tablespoon at a time until the dressing reaches a drizzleable consistency.
03 -
- Cube all your sweet potatoes the same size so every piece cooks evenly and you never bite into an underdone chunk.
- Make a double batch of the tahini dressing because you will absolutely want it on salads, roasted vegetables, and everything else by midweek.