Roasted Sweet Potato Grain Bowl

• 1 1/2 cups quinoa (or grain of choice), rinsed
• 3 cups water
• 2 large sweet potatoes, diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup chickpeas, canned and drained
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• Juice of 1 lime
• 2 tablespoons tahini

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. 3 Meanwhile, cook quinoa according to package instructions using the water. Fluff with a fork once done.
4. 4 In a large bowl, combine cooked quinoa, roasted sweet potatoes, chickpeas, cranberries, parsley, and red onion.
5. 5 Whisk together lime juice and tahini, then drizzle over the grain bowl mixture. Toss to coat.
6. 6 Serve immediately or let cool before storing.

Nutrition

Tips

• For extra crunch, toast the quinoa before cooking.
• Add a fried egg for a protein boost if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep grains moist.

Serving Suggestions

• Pair with a tangy Greek yogurt drizzle or a side of avocado slices for creaminess.

FAQ