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Healthy Sweet Potato & Quinoa Power Bowl

A vibrant plant-based bowl packed with roasted sweet potatoes, fluffy quinoa, fresh vegetables, and creamy lemon tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Healthy, Plant-Based
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Quinoa Base
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 0.25 tsp salt
Bowl Toppings
  • 1 cup chickpeas drained
  • 1 cup shredded carrots
  • 1 avocado sliced
  • 2 cups spinach
  • 0.5 cucumber sliced
  • 0.25 cup red cabbage shredded
  • 2 tbsp pumpkin seeds
Lemon Tahini Dressing
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1 garlic clove minced
  • 2-3 tbsp warm water

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
  3. Spread on baking sheet and roast for 20–25 minutes until tender.
  4. Cook quinoa with vegetable broth and salt for 15 minutes until fluffy.
  5. Whisk tahini, lemon juice, olive oil, maple syrup, garlic, and warm water to make dressing.
  6. Divide quinoa into bowls and top with roasted sweet potatoes, chickpeas, vegetables, and avocado.
  7. Drizzle with dressing and sprinkle with pumpkin seeds before serving.

Notes

You can prepare all components ahead of time and assemble bowls throughout the week for quick healthy meals.