Ingredients
Scale
- 1 cup cooked quinoa or brown rice
- 1 cup roasted sweet potatoes, cubed
- 1 cup cooked chickpeas or black beans
- 1 cup fresh spinach or kale
- 1/2 cup sliced avocado
- Cherry tomatoes, halved
- Red onion, sliced thin
- Sprouts or microgreens for garnish
- Refreshing lemon or lime juice
- Olive oil or tahini for drizzling
- Spices: cumin, paprika, sea salt, and pepper
- Optional toppings: chopped nuts or seeds
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- Cook your grains—quinoa or brown rice—according to package instructions. Set aside.
- In a skillet, sauté chickpeas or black beans with a pinch of salt and spices until heated through. For extra flavor, add a splash of lemon juice.
- Prepare the greens: wash and chop spinach or kale. You can lightly sauté or serve raw for added crunch.
- Assemble your bowl by layering grains, roasted sweet potatoes, beans, and greens.
- Add slices of fresh avocado, cherry tomatoes, and red onions on top.
- Garnish with sprouts or microgreens and drizzle with olive oil or tahini.
- Finish with a squeeze of lemon or lime juice for a fresh, zingy flavor.
Notes
- Customize with additional vegetables like bell peppers or cucumbers for variety.
- Use organic ingredients where possible for optimal flavor and nutrition.
- Prepare components in advance for quicker assembly during busy days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing, Assembly
- Cuisine: Vegan, Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg