Chickpea, sweet potato and quinoa bowls are perfect for meal prep and make ahead lunches. They feature seasoned roasted sweet potatoes, two sources of plant-based protein, and a zesty lemon-almond sauce. This recipe is vegan & gluten-free.
Not to be confused with my popular Mediterranean chickpea quinoa bowls or the sauce for my almond butter stir fry, these sweet potato quinoa bowls are inspired by one of my favorite frozen meals to grab at the store.
Grain bowls are a staple in plant-based diets because they are packed with nutrients, perfect for meal prep, and easy to customize.
These cozy vegetarian sweet potato bowls feature whole grains from quinoa and sweet potatoes, protein from chickpeas and hemp seeds, and a source of vegetables from sauteed spinach and onion.
Everything is tossed in a zesty lemon-almond sauce that ties the components of the grain bowls together.
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Ingredients
- Chickpeas: I use a can of chickpeas but you can also make Instant Pot chickpeas using dry chickpeas. One 15-ounce can yields about 1 ½ cups cooked chickpeas.
- Sweet potato: Red/orange sweet potato works best here. I leave the skins on to add more dimension and texture, but you can peel them if you prefer.
- Quinoa: Cook your own quinoa or buy frozen quinoa to save time. Not a fan of quinoa? Any grain blend works well here.
- Spinach: Saute spinach with sweet yellow onion for a small-but-mighty vegetable base. Spinach tends to shrink a lot, so I recommend using at least 2 cups per serving.
- Hemp seeds: Like chia seeds, these provide protein and omega-3s. They are very soft and almost unnoticeable in the bowls, but they add a huge pop of nutrition in a small dose.
- Almond butter combines with turmeric and lemon juice to make a simple but zesty sauce. For a nut-free option, try using tahini or sunflower seed butter instead.
- Sweet yellow onion is an easy way to add flavor extra vegetables to this meal (yes, onion counts as a vegetable!). White, standard yellow, or red onion do work if that's what you already have on hand.
How to make
Step 1: Roast the sweet potatoes and chickpeas
These sweet potatoes follow the same method as my crispy roasted sweet potato guide and the chickpeas are very similar to the crispiness of air fryer chickpeas.
Line a half or full sheet pan with parchment paper for easy clean up (optional).
Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with olive oil (or a neutral oil of choice like avocado or canola) and the spices.
Toss everything together to coat thoroughly in the oil and spices.
Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout and golden around the edges. The chickpeas will be crisp and dry on the outside.
Step 2: Make the quinoa
Time-saving tip: I always make a double batch of quinoa and freeze half of it to have on hand for quick meals and bowls like this. To thaw, simply throw in the microwave for 2-3 minutes or let thaw in the fridge overnight. You can also buy frozen quinoa at most grocery stores.
Place quinoa in a fine mesh sieve. Rinse the quinoa under cool running water. This actually helps to remove some of the bitterness that quinoa tends to have.
Combine 1 part quinoa with 2 parts water OR vegetable broth (adds extra flavor) in a medium pot. Bring to a rapid simmer over medium-high heat, then reduce to a low simmer over low heat. Cover and simmer the quinoa for about 15 minutes, or until all of the liquid is absorbed. Do not stir the quinoa while it cooks.
Use a fork to fluff the quinoa before serving.
Step 3: Sauté the vegetables
Start by heating a large skillet over medium-high heat. Drizzle with oil. Once hot, add diced yellow onion. Cook the onion, stirring occasionally, until it is softened and golden (see image above). Sprinkle with salt.
Add about 8 large handfuls (2 handfuls per serving) of spinach to the pan. It may look like a ton of spinach but it will wilt down dramatically. This is why I recommend using a large pan.
Add in a few cloves of minced garlic at the same time as the spinach. Stir the spinach every so often, until it is completely wilted. You can speed up the process by covering the pan with a lid.
Step 4: Make the sauce
I usually make grain bowl sauces in pint-sized mason jars. Simply add the almond butter, lemon juice, and turmeric to the jar/bowl and whisk until smooth. Add water as needed to thin to a pourable consistency.
The amount of water needed will vary based on the thickness of the almond butter, but I usually add 1-3 tablespoons of water.
Meal prep options
All of these ingredients keep well for up to 4 days, so these sweet potato bowls are perfect for meal prepping.
The recipe makes 4 bowls, but they can be stretched further by adding additional protein, veggies, and other toppings (see the section below for ideas).
If meal prepping, divide the ingredients between four containers. You can add the sauce directly to the bowls or put it in a separate container to add just before serving.
Garnishes like cilantro, lime, and avocado are best added just before serving.
Variations and add-ons
- Vegetables: Heartier vegetables like cauliflower, cabbage, Brussel sprouts, or broccoli can be roasted on the sheet pan alongside the chickpeas and sweet potatoes. More tender vegetables like peppers are best sauteed alongside the onion.
- Healthy fats: Avocado is a great addition to these bowls because it is a source of healthy fats and it adds an additional "creamy factor". A big dollop of hummus is another good option.
- Flavor: I always keep a jar of quick pickled onions on hand to add to bowls like this. They provide a punch of acid and zest.
- Protein: For extra protein, double the chickpeas or add baked marinated tofu to each serving. These are also good with frozen falafel or homemade chickpea fritters on top.
Looking for more grain bowls?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Sweet Potato Quinoa Bowls with Almond Sauce
Ingredients
Sweet Potatoes and Chickpeas
- 1 large sweet potato about 1#
- 15 ounce can chickpeas drained and rinsed
- 1 tablespoon neutral oil (more as needed) ex. canola, avocado, olive
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Quinoa and Spinach
- ¾ cup dry uncooked quinoa
- 1 and ½ cups water or vegetable broth
- ½ teaspoon salt divided
- 1 medium sweet yellow onion chopped finely
- 8 cups (large handfuls) fresh spinach
- 3 cloves minced garlic adjust to taste
Almond Dressing
- 3 tablespoons lemon juice from 1 large lemon
- 2 tablespoons almond butter
- ¼ teaspoon turmeric
- 2-4 tablespoons water
Extras
- ¼ cup hemp hearts
- chopped cilantro for garnish (optional)
- 1 large avocado sliced (optional)
Instructions
Sweet Potatoes and Chickpeas
- Preheat the oven to 425F. Line a half sheet pan with parchment paper. Dice the sweet potatoes into ½ inch cubes. I leave the skin on but it can be removed if you prefer.
- Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with oil, smoked paprika, garlic powder, chili powder, onion powder, and salt. Use clean hands or a spatula to combine.
- Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout and golden around the edges. The chickpeas will be crisp and dry on the outside.
Quinoa and Spinach
- Place ¾ cup of quinoa in a fine mesh sieve. Rinse the quinoa under cool running water. Transfer to a medium pot and cover with 1 and ½ cups of water and ¼ teaspoon of salt.
- Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over low heat. Cover with a lid and simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork before serving.
- Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough oil to coat the pan. Once hot, add diced yellow onion. Cook the onion, stirring occasionally, until it is softened and golden. Sprinkle with ¼ teaspoon salt.
- Add the spinach and minced garlic. Stir occasionally, until the spinach is completely wilted.
Almond Dressing
- In a small jar or bowl, whisk together the lemon juice, almond butter, and turmeric until smooth. Whisk in water 1 tablespoon at a time until thinned to a pourable dressing-like consistency.
Bowls
- Assemble the bowls by dividing all ingredients across four bowls. Sprinkle each serving with 1 tablespoon of hemp hearts. Garnish each serving with fresh chopped cilantro and a few slices of avocado. Drizzle with the almond dressing just before serving. Enjoy!
Video
Notes
- Meal prep/leftovers: Best within 4 days, keep refrigerated. The sauce can be added to bowls or kept separate until ready to eat.
Maddie says
Since I found this recipe this winter, I have made this for my weekly meal prep and I have had it for lunch almost every day since!!! Such a delicious, satisfying combo: haven’t gotten tired of it yet!
Karin Borchers says
Love this recipe! I’ve made this several times!
Cassidy Reeser, MS, RD says
So happy to hear it! 🙂
Freda Marie says
Just starting or restarting clean eating. This was SO GOOD...Thank you!
Jessica Jones says
My husband and I love this for meal prep. Such a great lunch item for at work. Thank you!
Deborah Leyde says
I'm excited to find this recipe for a vegetarian friend who keeps Kosher! Does the sauce work as well with peanut butter or is almond butter best? Thanks!
Cassidy Reeser says
Yes it does work with peanut butter, it will just have a slightly different flavor. Tahini is another good option if that's possible, it has a more neutral flavor too.
Sarra says
I’ve never left a comment on any recipe, but I’m so pleasantly surprised with this, that I had to let everyone know. I was weary about all the flavors in this dish- specifically the almond butter/lemon juice dressing... I also added avocado. Wow! The flavors all blend together so well and tasty. Thank you!
Dawn says
Made this tonight and it was delicious!
Katie says
What kind of almond butter do you use? What is your preferred brand?
Cassidy Reeser says
I don't have a preferred brand, I usually just go with store brand (Kroger) or whatever is on sale since it's a little more pricey than peanut butter.
Candace says
Made this tonight and it was delish! I added broccoli to our roasting pan and sautéed the spinach in a ton of fresh garlic. I tasted good AND was so good for us! Thanks! 💗
Linda says
This was delicious! It was a bit overwhelming until I got the different layers organized, but it was a big hit. Thanks!
Emily says
Soooo good! Great feeling to finish eating and not feel stuffed but feel nourished! The dressing was a nice light touch as well! Thank you!
Lorrie says
Absolutely delicious! I used a combo of spinach and baby kale that I had in the fridge. The sauce can be easily adjusted to suit your taste: I reduced the lemon juice and added a bit of salt and cumin. So yummy!
Cassidy Reeser says
Thanks for your review! 🙂
Leslie says
Delicious!! I used farro instead of quinoa (because that’s what I had in the pantry). As we were eating dinner I forwarded the recipe to 3 friends! Definitely will make again. Thank you!
Cassidy Reeser says
Awesome! Farro sounds like a delicious swap. Thanks for the review! 🙂
SUZANNE BEEMAN says
Metting son's girlfriend's parents for first time. They are gluten free
vegans. Was going to make Saturday for a Sunday church lunch so they have something tasty to eat. Does this need to be heated up. What is the best way to serve next day?
Cassidy Reeser says
Hi! It’s best hot and it makes good leftovers. Everything can be reheated in the microwave, either separately or together. If you prefer, you could reheat the potatoes and chickpeas in the oven, I would do 400F for 5-10 minutes.
I recommend storing the sauce separately and serving that cold. The sauce does thicken up when refrigerated and might need to be thinned with water before drizzling on each salad portion.
Enjoy!
Lindsay says
The whole family was surprised by how good this was! The kids saw what I was making and seemed kinda bummed. But they loved it! Hubby too! Thank you!!!!!
Cassidy Reeser says
I love that!! It's always nice when a meal makes everyone happy. Thanks for the review! 🙂
Amy says
I am going to make this for my family, we love your quinoa enchilada bake! I wanted to say that to cut down on pans, I’m going to saute the spinach & onion in my instant pot while the oven heats
etc and then set aside and cook
the quinoa in there. Detoxinista has a 1 min instant pot quinoa recipe that is so easy, comes out perfect every time, and literally changed my life. Check it out! https://detoxinista.com/how-to-cook-quinoa-instant-pot/
And I wanted to know what a good sub for almond butter would be? We have an almond allergy. I was thinking vegan mayo since peanut butter and lemon don’t go together
for a creamy lemon sauce??