Description
These nourishing loaded sweet potato bowls are packed with roasted sweet potatoes, black beans, quinoa, fresh greens, creamy avocado, and a rich tahini-lime drizzle. A wholesome meal perfect for lunch or dinner.
Ingrédients
Scale
- 3 large sweet potatoes, cubed
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 can (400g) black beans, drained and rinsed
- 150g cooked quinoa or brown rice
- 4 handfuls baby kale or spinach
- 1 large avocado, sliced
- 4 tbsp toasted pumpkin seeds (pepitas)
- 100g feta cheese, crumbled (optional)
- 60ml tahini
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- 2–3 tbsp warm water
- Pinch of salt
Instructions
- Preheat the oven to 200°C (400°F). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the sweet potatoes onto a hot baking sheet in a single layer. Roast for 20 to 25 minutes, turning halfway through, until caramelized and tender.
- Meanwhile, whisk together the tahini, lime juice, maple syrup, salt, and warm water until smooth and pourable.
- Divide the cooked quinoa or brown rice among four bowls. Add the baby kale or spinach.
- Top each bowl with the roasted sweet potatoes, black beans, avocado slices, toasted pumpkin seeds, and crumbled feta if using.
- Drizzle generously with the tahini-lime dressing and serve immediately.
Notes
Roasting the sweet potatoes on a preheated baking sheet helps create beautifully caramelized edges. These bowls are perfect for meal prep—store the dressing separately and drizzle just before serving.
- Temps de préparation: 15 minutes
- Temps de cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Roasted
- Cuisine: Healthy
Nutrition
- Portion: 1 bowl
- Calories: 510
- Sucre: 10g
- Sodium: 460mg
- Graisse: 26g
- Graisse saturée: 5g
- Graisses insaturées: 19g
- Gras trans: 0g
- Glucides: 58g
- Fibres: 12g
- Protéine: 15g
- Cholestérol: 15mg