Sweet Potato Power Bowl Recipe
Description:
The Sweet Potato Power Bowl is a nutrient-dense, plant-based meal packed with complex carbs, lean protein, healthy fats, and fiber. Roasted sweet potatoes form the heart of the bowl, accompanied by quinoa, black beans, avocado, greens, and a zesty tahini or lime dressing. It’s perfect for lunch, dinner, or meal prep.
Ingredients (Serves 2–3):
For the Bowl:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper, to taste
1 cup cooked quinoa (or brown rice)
1 cup canned black beans (rinsed and drained)
1 cup shredded kale or spinach
1/2 red onion, thinly sliced
1 avocado, sliced
1/4 cup pumpkin seeds (optional)
For the Dressing:
2 tablespoons tahini
Juice of 1 lime
1 tablespoon maple syrup or honey
1 garlic clove, minced
2–4 tablespoons warm water (to thin)
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, paprika, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Quinoa:
Cook quinoa according to package instructions (or use pre-cooked).
Fluff with a fork and set aside.
3. Make the Dressing:
Whisk together tahini, lime juice, maple syrup, minced garlic, and water until smooth.
4. Assemble the Bowl:
Start with a base of quinoa and greens.
Top with roasted sweet potatoes, black beans, red onion, and avocado.
Drizzle with tahini dressing and sprinkle with pumpkin seeds.
Nutrition Information (Per Serving — serves 3):
Nutrient Amount
Calories ~430 kcal
Protein 12g
Carbohydrates 50g
Fiber 11g
Sugars 6g
Fat 20g
Saturated Fat 3g
Sodium 280mg
Potassium ~800mg
Vitamin A 200% DV
Vitamin C 35% DV
Iron 20% DV
Time Required:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
FAQ:
Q: Can I make this bowl ahead of time?
A: Yes! Store components separately and combine before eating. It keeps well for 3–4 days in the fridge.
Q: What protein alternatives can I use?
A: You can use grilled chicken, tofu, tempeh, or even a boiled egg.
Q: Is it gluten-free?
A: Yes, as long as the quinoa and dressing ingredients are certified gluten-free.
Q: Can I substitute quinoa?
A: Absolutely. Brown rice, couscous, or cauliflower rice all work well.
Q: What’s a low-fat dressing option?
A: Use a simple squeeze of lime or a yogurt-based herb dressing.