These grain bowls feature roasted sweet potatoes and chickpeas alongside quinoa and spinach, all coated in a simple but high-impact almond sauce.Don't be scared away by the long ingredient list, everything comes together surprisngly quickly!
1tablespoonneutral oil(more as needed) ex. canola, avocado, olive
½teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoonchili powder
¼teaspoononion powder
¼teaspoonsalt
Quinoa and Spinach
¾cupdry uncooked quinoa
1 and ½cupswater or vegetable broth
½teaspoonsaltdivided
1mediumsweet yellow onionchopped finely
8cups (large handfuls)fresh spinach
3clovesminced garlicadjust to taste
Almond Dressing
3tablespoonslemon juicefrom 1 large lemon
2tablespoonsalmond butter
¼teaspoonturmeric
2-4tablespoonswater
Extras
¼cuphemp hearts
chopped cilantrofor garnish (optional)
1largeavocadosliced (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!
Notes
Meal prep/leftovers: Best within 4 days, keep refrigerated. The sauce can be added to bowls or kept separate until ready to eat.
Nutrition facts are an estimation and vary based on ingredients used. Optional ingredients not included.