Sweet Potato Bowls: A Wholesome and Customizable Meal
If you’re looking for a nutritious, delicious, and customizable meal, Sweet Potato Bowls are the perfect option! Packed with wholesome ingredients like sweet potatoes, quinoa, and toasted garbanzo beans, these bowls are full of protein and flavor. Plus, the creamy avocado crema drizzled on top adds the perfect touch to elevate the dish. Whether you make it for lunch, dinner, or meal prep, these bowls are a versatile and satisfying choice.
Ingredients for Sweet Potato Bowls
- Sweet Potatoes: The star of this dish! Sweet potatoes are not only delicious, but they’re packed with vitamins, minerals, and fiber.
- Quinoa or Rice: Use either for a base that’s rich in protein and perfect for pairing with the sweet potatoes and garbanzo beans.
- Toasted Garbanzo Beans: Crispy and flavorful, these beans add crunch and extra protein to your bowl.
- Avocado Crema: This creamy topping adds a refreshing and smooth contrast to the savory ingredients.
How to Make Sweet Potato Bowls
- Roast the Sweet Potatoes: Start by preheating your oven to 400°F. Wash and cube the sweet potatoes, toss them in olive oil, garlic powder, paprika, salt, and pepper, and roast them for 25-30 minutes until tender.
- Toast the Garbanzo Beans: Drain a can of garbanzo beans and coat them in olive oil, garlic salt, cumin, paprika, and pepper. Roast them in the oven or air fryer at 400°F for 15 minutes (or 3-5 minutes in an air fryer at 390°F) until they are crispy.
- Cook the Quinoa: While the sweet potatoes and garbanzo beans are roasting, cook the quinoa according to the package instructions.
- Make the Avocado Crema: In a blender or food processor, combine ripe avocados, sour cream or Greek yogurt, garlic, lime juice, salt, and pepper. Blend until smooth, adjusting with water as needed for the desired consistency.
- Assemble the Bowls: Once everything is prepared, assemble your bowls by adding quinoa, sweet potatoes, toasted garbanzo beans, and a generous drizzle of avocado crema.
My favorite alternative is using tzatziki instead of avocado crema!
Recipe Notes
- Meal Prep: This recipe is perfect for meal prep! You can store the components separately and reheat them when needed. For best results, store the avocado crema in a separate container and add it fresh just before eating.
- Serving Suggestions: These bowls can be customized to your liking! Add extra toppings like chopped veggies, cheese, or seeds for added texture and flavor.
Why You’ll Love Sweet Potato Bowls
Sweet potato bowls are an excellent meal for any time of day. They’re filling, nutritious, and easy to customize based on your preferences. Whether you’re serving it as a main dish for lunch or dinner or using it as a side dish, the combination of roasted sweet potatoes, crunchy garbanzo beans, and creamy avocado crema is irresistible. Plus, it’s a great way to get a healthy dose of protein and veggies in one meal.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Sweet Potato Bowls
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup cooked quinoa or rice
- salt and pepper to taste
- 2 sliced shallots optional
Toasted Garbanzo Beans
- 1 15 ounce can garbanzo beans
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- ¼ teaspoon cumin
- ½ teaspoon paprika
- pepper to taste
Avocado Crema
- 2 ripe avocados
- ¼ cup sour cream or greek yogurt
- 1 clove minced garlic or ½ teaspoon garlic powder
- The juice of 1 lime
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the sweet potatoes and pat dry. Cut into 1-inch cubes and add to a bowl. Drizzle with olive oil, and add paprika, garlic powder, salt and pepper. Toss until evenly coated. Spread on the baking sheet and roast the sweet potatoes for 25 to 30 minutes until tender.
- Drain a can of garbanzo beans. Pour the liquid from the can of chickpeas into a separate container and save the aquafaba for another recipe. Add garbanzo beans to a bowl.
- Add olive oil and spices to the garbanzo beans. Toss until evenly coated.
- Add the garbanzo beans to the basket of an air fryer, a toaster oven tray, or another tray for the oven.
- Roast the chickpeas in a toaster oven or oven at 400°F for 15 minutes. Air fry for 3-5 minutes at 390°F.
- Prepare quinoa according to package instructions.
- Prepare the avocado crema sauce. Cut avocados in half lengthwise and remove the puts. Scoop out the flesh and mash in a bowl, or add to a blender or food processor. Add the remaining ingredients and mix until the mixture is smooth. If the mixture is too thick, add a tablespoon of water. Taste sauce and adjust seasoning if necessary.
- Assemble the bowls. Add quinoa, sweet potato, toasted garbanzo beans, and drizzle with avocado crema sauce.
