Sweet Potato Bowl (Print View)
Roasted sweet potatoes with greens, veggies, and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into ½-inch cubes
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ 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 - ¼ 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 for consistency
17 - 1 clove garlic, finely minced
18 - ¼ teaspoon kosher salt
19 - Freshly ground black pepper, to taste
# How-To Steps:
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 fork-tender with lightly crisped 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, minced garlic, salt, and pepper. Add water gradually until the dressing reaches a smooth, drizzleable consistency.
04 - Divide the cooked grains and fresh greens between two large bowls. Arrange the roasted sweet potatoes, halved cherry tomatoes, sliced avocado, and red onion over each bowl.
05 - Drizzle the tahini dressing generously over each bowl. Sprinkle with pumpkin seeds and chopped fresh cilantro. Serve immediately, warm or at room temperature.
# Expert Hints:
01 -
- The tahini dressing pulls everything together with a creamy tang that surprises people who think they dont like tahini.
- It bends to whatever you have in the fridge so you never have to shop twice.
02 -
- Do not crowd the sweet potatoes on the pan or they will steam instead of roast and you will miss that caramelized edge entirely.
- Tahini brands vary wildly in thickness so always start with less water and adjust gradually to avoid a dressing that is too runny to cling to anything.
03 -
- Let the sweet potatoes cool for just three minutes before assembling so they wilt the greens slightly without turning them to mush.
- Double the dressing and keep the extra in the fridge because you will want it on grain bowls, roasted vegetables, and even sandwiches for days afterward.