Simple Sweet Potato Bowl
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.97 out of 5 stars
(29)
Ingredients
2-3 servings
- 1 medium sweet potato, cubed*
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ cup cooked chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 2 scallions, finely chopped
- ¼ cup thinly sliced red cabbage
- ⅓ cup crumbled feta cheese
- ¼ cup almonds, toasted and chopped
- 2 cups baby salad greens
- Juice of ½ lemon, plus more to taste
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
Step 2
Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil and the lemon juice and season with generous pinches of salt and pepper. Season to taste, adding more lemon juice as desired. Toss again and serve in bowls.
Step 3
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Chef's notes
*If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.
