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Sweet Potato Quinoa Bowls with Almond Sauce

A nourishing and flavorful bowl combining roasted sweet potatoes, protein-rich quinoa, and a creamy almond sauce, perfect for a wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Healthy
Servings 4 servings
Calories 550 kcal

Ingredients
  

Vegetables

  • 1 large sweet potato about 1 pound
  • 15 ounce can chickpeas drained and rinsed
  • 1 tablespoon neutral oil canola, avocado, olive
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon salt
  • 0.75 cup dry uncooked quinoa
  • 1.5 cups water or vegetable broth
  • 0.5 teaspoon salt (divided)
  • 1 medium sweet yellow onion chopped finely
  • 8 cups fresh spinach large handfuls
  • 3 cloves minced garlic adjust to taste
  • 3 tablespoons lemon juice from 1 large lemon
  • 2 tablespoons almond butter
  • 0.25 teaspoon turmeric
  • 2-4 tablespoons water for sauce thinning
  • 0.25 cup hemp hearts

Garnish

  • to taste chopped cilantro optional
  • 1 large avocado sliced, optional

Instructions
 

  • Roast the sweet potato until tender, about 25 minutes.
  • Cook quinoa in water or broth until fluffy, about 15 minutes.
  • Sauté onion and garlic, then add spinach and cook until wilted.
  • Prepare almond sauce by blending almond butter, lemon juice, turmeric, water, and hemp hearts until smooth, adding water as needed.
  • Assemble bowls with roasted sweet potato, quinoa, sautéed vegetables, and drizzle with almond sauce. Garnish with cilantro and sliced avocado if desired.

Notes

For extra flavor, add a squeeze of lemon or a dash of hot sauce.
Keyword Sweet Potato