Sweet Potato Bowl (Printable)
Roasted sweet potatoes with greens, avocado, and creamy tahini dressing for a wholesome meal.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon kosher salt
→ Bowl Base & Toppings
06 - 2 cups cooked quinoa or brown rice
07 - 2 cups baby spinach or kale
08 - 1 cup cherry tomatoes, halved
09 - 1 ripe avocado, sliced
10 - 1/4 cup red onion, thinly sliced
11 - 2 tablespoons pumpkin seeds (pepitas)
12 - 2 tablespoons fresh cilantro, chopped
→ Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon pure maple syrup
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, finely minced
18 - 1/4 teaspoon kosher salt
19 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Place sweet potato cubes in a bowl and toss with olive oil, smoked paprika, ground cumin, and salt until evenly coated. Spread in a single layer on a baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized.
02 - While the sweet potatoes roast, prepare quinoa or brown rice according to package directions if not already cooked.
03 - In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth and creamy. Add additional water, 1 teaspoon at a time, until the dressing reaches a drizzleable consistency.
04 - Divide the cooked quinoa or rice between two large bowls. Layer baby spinach or kale over the grains. Arrange roasted sweet potatoes, cherry tomato halves, avocado slices, and red onion rings on top.
05 - Drizzle the tahini dressing generously over each bowl. Sprinkle with pumpkin seeds and chopped fresh cilantro.
06 - Serve immediately while the sweet potatoes are still warm, or enjoy at room temperature.
# Expert Suggestions:
01 -
- The smoky roasted sweet potatoes against the creamy tahini dressing will make you question why you ever ordered takeout bowls.
- Everything cooks on one sheet pan which means cleanup is almost embarrassingly easy.
02 -
- Crowding the baking sheet will steam the sweet potatoes instead of roasting them so use two sheets if necessary.
- The tahini dressing thickens as it sits so whisk in a splash of water right before serving if it has been sitting around.
03 -
- Taste a roasted sweet potato piece before you build the bowls and add more salt if needed because underseasoned potatoes will drag the whole dish down.
- Toasting the pumpkin seeds in a dry pan for thirty seconds doubles their flavor with zero extra effort.