Sweet Potato Bowl (Print View)
Roasted sweet potatoes with avocado, black beans, and creamy tahini dressing for a wholesome, satisfying meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Bowl Assembly
06 - 1 cup cooked quinoa or brown rice
07 - 1 cup canned black beans, rinsed and drained
08 - 1 cup cherry tomatoes, halved
09 - 1 medium avocado, sliced
10 - 1 cup baby spinach or kale
11 - 1/4 cup red onion, thinly sliced
12 - 1 tablespoon toasted pumpkin seeds (pepitas)
→ Zesty Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 garlic clove, minced
16 - 2 teaspoons maple syrup
17 - 2 to 3 tablespoons water, as needed to thin
18 - Salt, to taste
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the sweet potato cubes in a mixing bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
03 - Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly caramelized at the edges.
04 - While the sweet potatoes roast, cook quinoa or brown rice according to package instructions if not already prepared.
05 - In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, 2 tablespoons of water, and salt until smooth and creamy. Add additional water as needed to reach a pourable consistency.
06 - Divide the cooked quinoa or rice among 4 bowls. Arrange roasted sweet potatoes, black beans, cherry tomatoes, sliced avocado, greens, and red onion evenly over each portion.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with toasted pumpkin seeds and serve immediately.
# Expert Suggestions:
01 -
- The smoked paprika on those sweet potatoes will make you question why you ever roasted them plain before.
- That tahini dressing pulls every single ingredient together like a flavor magnet, and it takes about ninety seconds to make.
02 -
- Flip the sweet potatoes exactly at the halfway mark or one side will char while the other stays pale and sad.
- Tahini behaves differently depending on the brand, so add water one spoonful at a time until the consistency feels right.
03 -
- Toast your pumpkin seeds in a dry skillet for two minutes and you will never go back to raw ones again.
- Let the sweet potatoes cool for just a minute before building the bowl, because straight from the oven heat wilts the greens underneath.