Grain Bowl with Roasted Sweet Potatoes
This loaded grain bowl is anything but boring. Spicy roasted sweet potatoes, crispy chickpeas and a zingy lemon tahini dressing make this a meal you'll want to eat for lunch or dinner.
Grain Bowl with Roasted Sweet Potatoes
Cook Time 1 hr 30 min | Makes 1 dozen cookies
Ingredients
2 tablespoons olive oil
1 large sweet potato, cut into ½” dice
2 big handfuls baby spinach
½ cup grape tomatoes, cut in half
2 cups cooked grain (quinoa, farro, brown rice), warmed
Crispy chickpeas
1 small avocado, sliced
Salt and pepper to taste
Lemon Tahini Dressing
¼ cup tahini
1 tablespoon maple syrup
½ medium lemon (juiced)
2-4 tablespoons hot water (to thin)
Salt and pepper to taste
How to Make It
Preheat oven to 400 degrees F and arrange sweet potato pieces and grape tomatoes on a baking sheet. Drizzle both with olive oil. Sprinkle with salt and pepper.
Roast for 20 minutes, tossing halfway through.
While vegetables are roasting prepare dressing by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Season with salt and pepper, set aside.
To serve: Divide cooked grain into two shallow bowls, top with sweet potatoes, spinach, crispy chickpeas, tomatoes and avocado. Drizzle with dressing.