Sweet Potato Bowl (Print Page)
Roasted sweet potatoes, fresh greens, colorful veggies, and creamy tahini dressing in one satisfying bowl.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into ½-inch cubes
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ teaspoon kosher salt
→ Bowl Base & Toppings
06 - 2 cups cooked quinoa or brown rice
07 - 2 cups baby spinach or kale
08 - 1 cup cherry tomatoes, halved
09 - 1 ripe avocado, sliced
10 - ¼ cup red onion, thinly sliced
11 - 2 tablespoons pumpkin seeds (pepitas)
12 - 2 tablespoons fresh cilantro, chopped
→ Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, finely minced
18 - ¼ teaspoon kosher salt
19 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, ground cumin, and salt until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes until tender with lightly crisp edges.
02 - While the sweet potatoes roast, cook the quinoa or brown rice according to package directions if not already prepared.
03 - In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, minced garlic, salt, and black pepper until completely smooth. Add additional water as needed to reach a drizzleable consistency.
04 - Divide the cooked quinoa or rice between two large bowls. Layer the greens over the grains, then arrange the roasted sweet potatoes, halved cherry tomatoes, avocado slices, and red onion on top.
05 - Drizzle the tahini dressing generously over each bowl. Sprinkle with pumpkin seeds and chopped fresh cilantro. Serve immediately while warm or at room temperature.
# Expert Tips:
01 -
- The smoked paprika on those sweet potatoes creates a caramelized crust that makes you forget you are eating something healthy.
- Tahini dressing this good should probably be illegal, and it works on everything from salads to roasted vegetables to just a spoon.
02 -
- Overcrowding the baking sheet is the number one mistake, those potatoes need space or they will steam into soggy sadness instead of roasting into golden perfection.
- Tahini brands vary wildly in thickness and bitterness, so always taste your dressing and adjust lemon juice or maple syrup before deciding it needs more water.
03 -
- Make a double batch of the tahini dressing and keep it in a jar in the fridge for up to a week, it will save you from boring lunches repeatedly.
- Let the sweet potatoes rest on the baking sheet for two minutes after removing from the oven before moving them, the caramelized edges set up and hold their crunch better this way.