Sweet Potato Bowl (Printable)
Roasted sweet potatoes, fresh greens, avocado, and zesty tahini dressing in a wholesome, satisfying bowl.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ teaspoon 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 thinly sliced red onion
11 - 2 tablespoons pumpkin seeds (pepitas)
12 - 2 tablespoons chopped fresh cilantro
→ 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 salt
19 - Freshly ground black pepper, to taste
# How-To:
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 crispy edges.
02 - While the sweet potatoes roast, cook quinoa or brown rice according to package directions if not already prepared.
03 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, pepper, and water until completely smooth. Add additional water as needed to reach a drizzable consistency.
04 - Divide the cooked quinoa or rice between two large bowls. Layer with baby spinach or kale, then arrange the roasted sweet potatoes, halved cherry tomatoes, sliced avocado, and red onion on top.
05 - Drizzle the tahini dressing generously over each bowl. Sprinkle with pumpkin seeds and chopped fresh cilantro.
06 - Serve immediately while warm, or enjoy at room temperature.
# Expert Tips:
01 -
- The tahini dressing is the kind of thing you will start putting on everything, from roasted vegetables to plain toast.
- It takes almost no thought to throw together, yet looks like you spent real effort planning something beautiful.
02 -
- If you crowd the sweet potatoes on the pan they will steam instead of roast, so give them space and use two sheets if needed.
- Tahini behaves differently depending on the brand, so taste the dressing and adjust lemon or water before assuming something went wrong.
03 -
- Let the sweet potatoes cool for just a minute before adding them to the bowl, the slight warmth wilts the greens a touch and releases their flavor without turning them mushy.
- A pinch of chili flakes on top of everything at the end adds a heat that plays beautifully against the maple in the dressing.