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.
Ingredients
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 10g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg