Sweet Potato Power Bowl

Time to pick your ingredients!
Choose 1 or more in each category:

  • Grain: 1 cup quinoa, farro, bulgur wheat, or cauliflower rice, cook per package instructions with water or broth

  • Roasted Vegetables: 2 sweet potatoes cleaned and cut into half, 1 bunch broccolini, 1 head cauliflower or broccoli (or- if you have leftover ingredients from week 1, feel free to add butternut squash, Brussels sprouts, or even carrots from week 2 etc.)

  • Fresh Vegetables: 2 cups arugula, 2 bunches of kale, 2 cups spinach, etc.

  • Crunch element: 1 can chickpeas, rinsed and drained

  • Optional Protein: fried egg, hard boiled egg, shredded rotisserie chicken, red or green lentils, smoked tofu, sliced turkey or chicken sausage, grilled or baked chicken or salmon.

  • Optional Sauce: lemony tahini drizzle (juice from ½ large lemon, 1 Tbsp maple syrup, ¼ C. tahini, warm water to thin as needed)

  • 2 Tbsp oil of choice (1 Tbsp. for chickpeas and divide 1 Tbsp. for sweet potatoes and kale)

  • 1 tsp cumin

  • 3/4 tsp chili powder

  • 3/4 tsp garlic powder

Serves 4

Ingredients:

  1. Preheat oven to 400 degrees. Place halved sweet potatoes on baking sheet, skin side down, and lightly mist/spread oil on flesh then cook for 10 minutes. Drizzle broccolini or vegetable to be roasted with oil, a sprinkle of salt, and add to sweet potato pan after flipping the potatoes and cook 10 minutes longer.

  2. Remove from oven and add kale that was drizzled with oil (if using, otherwise leave arugula or spinach raw, wash and dry. Alternately, you could massage kale with oil and leave raw as well. If adding salt, be careful not to overdo it!) Bake 4-5 minutes longer, sweet potatoes should be soft enough to pierce with fork and be tender, remove from oven.

  3. Coat chickpeas with spices and heat pan on medium heat. Add 1 Tbsp. oil and when hot, carefully add the chickpeas. If still wet the oil can sputter when comes in contact with water. Stir frequently for about 10 minutes until lightly browned then remove from heat. 

  4. Whisk together lemon juice, maple syrup, and tahini. If too thick, add warm water 1 Tbsp. at a time to thin.

  5. Add grain to serving bowl, then sweet potatoes chopped into cubes/bite-sized pieces. Layer on roasted vegetable, raw vegetable, then drizzle with tahini sauce. Top with roasted chickpeas, then additional protein of choice if using.

    Tip #1: grain can be made in larger batches ahead of time and then cooled before making this recipe. You can also find frozen or microwave options to help reduce amount of time spent cooking.

    Tip #2: additional protein can also be prepared ahead of time (unless fried egg or fresh grilled/baked chicken or salmon) otherwise cook after step 1, placing sweet potato halves in oven.

Instructions: