Description
A warm bowl of sweet potatoes, quinoa, chickpeas, and fresh spinach, drizzled with creamy almond dressing—perfect for a comforting vegan meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 2 cups fresh spinach
- 1/2 cup almonds
- 1 lemon (juiced)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice your sweet potatoes into cubes and spread them onto a baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until they are tender and golden.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions, which typically takes about 15 minutes.
- Rinse and drain the chickpeas. Heat a non-stick pan over medium heat, add a splash of olive oil, and toss in the chickpeas. Sauté for about 5 minutes, then add the fresh spinach. Cook until the spinach wilts for 2-3 minutes. Season with salt and pepper.
- Blend the almonds, lemon juice, olive oil, salt, and pepper in a food processor until smooth for the almond dressing.
- Assemble each bowl by layering cooked quinoa, roasted sweet potatoes, sautéed chickpeas, and spinach. Drizzle with almond dressing.
Notes
Can be made ahead by roasting sweet potatoes and cooking quinoa in advance. Store separately until ready to assemble.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg