Sweet Potato Quinoa Bowls with Almond Sauce

🧂 Ingredients

• 1 large sweet potato

  about 1#
• 15 ounce can chickpeas

  drained and rinsed
• 1 tablespoon neutral oil

  (more as needed) ex. canola, avocado, olive
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¾ cup dry uncooked quinoa
• 1 and ½ cups water or vegetable broth
• ½ teaspoon salt

  divided
• 1 medium sweet yellow onion

  chopped finely
• 8 cups (large handfuls) fresh spinach
• 3 cloves minced garlic

  adjust to taste
• 3 tablespoons lemon juice

  from 1 large lemon
• 2 tablespoons almond butter
• ¼ teaspoon turmeric
• 2-4 tablespoons water
• ¼ cup hemp hearts
• chopped cilantro

  for garnish (optional)
• 1 large avocado

  sliced (optional)

Instructions

• 1 Preheat the oven to 425F. Line a half sheet pan with parchment paper. Dice the
  sweet potatoes into ½ inch cubes. I leave the skin on but it can be removed if
  you prefer.
• 2 Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle
  with oil, smoked paprika, garlic powder, chili powder, onion powder, and salt.
  Use clean hands or a spatula to combine.
• 3 Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout
  and golden around the edges. The chickpeas will be crisp and dry on the outside.
• 4 Place ¾ cup of quinoa in a fine mesh sieve. Rinse the quinoa under cool running
  water. Transfer to a medium pot and cover with 1 and ½ cups of water and ¼
  teaspoon of salt.
• 5 Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over low
  heat. Cover with a lid and simmer until all liquid is absorbed, about 15
  minutes. Fluff with a fork before serving.
• 6 Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough oil
  to coat the pan. Once hot, add diced yellow onion. Cook the onion, stirring
  occasionally, until it is softened and golden. Sprinkle with ¼ teaspoon salt.
• 7 Add the spinach and minced garlic. Stir occasionally, until the spinach is
  completely wilted.
• 8 In a small jar or bowl, whisk together the lemon juice, almond butter, and
  turmeric until smooth. Whisk in water 1 tablespoon at a time until thinned to a
  pourable dressing-like consistency.
• 9 Assemble the bowls by dividing all ingredients across four bowls. Sprinkle each
  serving with 1 tablespoon of hemp hearts. Garnish each serving with fresh
  chopped cilantro and a few slices of avocado. Drizzle with the almond dressing
  just before serving. Enjoy!

Nutrition Info