Sweet Potato Bowls
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.
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.
Notes
This is a great meal to prepare ahead and store in the fridge. I like to double this recipe and store it for up to a week for lunches. The avocado crema is stored in a separate container. The chickpeas and sweet potatoes end up softer instead of crispy. Reheat in the microwave and add the cold avocado dressing on after.