Sweet Potato Quinoa Bowl with Jalapeño Avocado Dressing
A healthy and nutritious vegan grain bowl made from sweet potatoes, quinoa, and healthy veggies topped with a spicy jalapeño avocado sauce.
Ingredients
Grain Bowl
- 1 head of broccoli
- 1 medium sweet potato
- ½ red onion
- 1 cup spinach leaves
- 1 cup of cooked quinoa
- 1 can chickpeas
- 1 tbsp olive oil
Dressing
- 1 ripe avocado
- 2 tbsp tahini paste
- 2 tbsp olive oil
- juice of 1 lemon
- Fresh parsley
- ¼ jalapeno
- 1 clove garlic
- ½ tsp cumin
- 1 tsp chili paste optional
- salt to taste
Instructions
- Preheat the oven to 400 degrees F (204 C).
- Slice the sweet potatoes into bite-size pieces. Toss them with 1 tbsp of olive oil then arrange them on a bare baking sheet. Bake for 10 minutes or until the sweet potatoes are tender.
- Cook the broccoli florets in a steamer pan or in boiling water for 5 minutes until fork tender.
- While vegetables are cooking, chop the onions into slim ribbons.
- Prepare the sauce by adding all the dressing ingredients into a blender. Blend until well combined. The result will be a smooth paste. If you’d rather a crunchy dip, hold off on adding the jalapeño to the blender. Instead, chop them into small pieces and mix them into the blended paste at the end.
- To serve, divide the vegetables between 3 serving bowls and top with the avocado-Jalapeno dressing. This is best when fresh, though leftovers will keep for a few days in the fridge.
Nutrition
Serving: 1gCalories: 589kcalCarbohydrates: 64gProtein: 18gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 26gSodium: 622mgFiber: 19gSugar: 11g
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