Pesto Sweet Potato Quinoa Bowls
These Pesto Sweet Potato Quinoa Bowls are a super delicious vegan lunch or dinner. Packed with nutritious ingredients & plant protein.
Equipment
- sauce pan
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE PESTO
FOR THE BOWLS
- 4 handfuls arugula
- 2 cups cooked quinoa
- 1/2 red onion thinly sliced
- 2 small avocados quartered
- everything seasoning optional
- microgreens optional
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 15 minutes. Toss and place back in the oven for 10-15 minutes, or until the potatoes are cooked through and the chickpeas are crispy.
- Meanwhile, add the basil, arugula, pine nuts, garlic, lime juice, salt & pepper to a food processor. Pulse until combined, scraping down the sides. With the motor running, add the oil until your desired consistency forms - I wanted a more chunky pesto, so I did less oil. Taste and adjust the seasonings as needed.
- To assemble, add arugula & quinoa to each bowl. Top with the potatoes, chickpeas, red onion & avocado slices. Sprinkle with everything seasoning, microgreens and a scoop of pesto.
Video
Notes
- These bowls can be served warm or chilled. I like to use leftover quinoa if I have it on hand. If not, prepare it at the same time the potatoes are roasting.
- To cut down on prep, you can use a pre-made pesto - I like the vegan pesto from Trader Joe's.
Nutrition
Calories: 676kcal | Carbohydrates: 69g | Protein: 15g | Fat: 40g