Sweet Potato Bowl (Print Version)
Roasted sweet potatoes with greens, avocado, and creamy tahini dressing for a wholesome meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 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 - 1/4 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 pure maple syrup
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, finely minced
18 - 1/4 teaspoon kosher salt
19 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Toss the sweet potato cubes 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 the cubes are tender and lightly caramelized at the edges.
02 - While the sweet potatoes roast, prepare quinoa or brown rice according to package directions if not already cooked.
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, 1 teaspoon at a time, until the dressing reaches a drizzleable consistency.
04 - Divide the cooked quinoa or rice between two large bowls. Layer baby spinach or kale 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 cilantro. Serve immediately, either warm or at room temperature.
# Expert Advice:
01 -
- The tahini dressing is the kind of thing you will want to put on everything once you taste it, and it comes together in about sixty seconds.
- Every component can be prepped ahead, which means you can assemble dinner in five minutes on busy nights.
- It looks like something from a cafe menu but costs a fraction and leaves your kitchen smelling incredible.
02 -
- The dressing thickens as it sits in the refrigerator, so whisk in a splash of water before using leftovers to bring it back to a drizzleable consistency.
- Do not overcrowd the baking sheet or the sweet potatoes will steam instead of roast, and you will miss out on those irresistible crispy edges entirely.
03 -
- Toast the pumpkin seeds in a dry skillet for two minutes until they puff and pop, because this thirty second step transforms them from bland to addictive.
- Let the sweet potatoes rest on the baking sheet for three minutes after removing them from the oven, since they crisp up further as they cool and hold their shape better when you plate them.