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Roasted sweet potatoes, kale, quinoa, avocado served on while bowl and golden fork
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5 from 1 vote

Sweet Potato Quinoa Bowls

Healthy and delicious sweet potato quinoa bowls! These are made with tender quinoa, roasted sweet potatoes, chickpeas, hummus, avocado, and kale. So good!
Prep Time20 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Tania

Ingredients

  • 2 large sweet potatoes, peeled and cut into cubes
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • Ground black pepper
  • 1/4 cup Olive oil, plus more for drizzles
  • 1 (16 oz) can chickpeas, drained and patted dry (aka garbanzo beans)
  • 5 cups chopped kale leaves
  • 1 cup dry quinoa, rinsed
  • 2 cups water (for the quinoa)
  • 1 avocado (sliced)
  • 1 to 2 cups store-bought hummus (I used roasted red pepper flavored)
  • 1 cup microgreens

Instructions

  • Preheat oven to 400 degrees F.
  • On a large sheet pan, toss the cubed sweet potatoes with minced garlic, paprika, cumin, 1 teaspoon Kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup olive oil. Set aside.
  • In another sheet pan, toss the kale with a few drizzles of olive oil, salt and ground black pepper. In another sheet pan, toss the chickpeas with a few drizzles of olive oil, salt and ground black pepper.
  • Roast the chickpeas, kale, and chickpeas at 400 degrees F: sweet potatoes for 25-30 minutes, chickpeas for 20 minutes, and kale for 8-10 minutes. Toss halfway through the roasting process. Note: Start roasting all 3 at the same time, and remove whatever is ready from the oven when their cooking times are up.
  • Meanwhile, cook the quinoa: add 1 cup rinsed quinoa and 2 cups water in a small or medium saucepan. Bring to a boil and then reduce to a simmer. Cover and simmer on low for 15-18 minutes undisturbed. Turn off heat and set aside for 5 minutes. Fluff with a fork.
  • Assemble: For each bowl (makes 4 bowls), arrange the cooked quinoa, sweet potatoes, chickpeas, kale, hummus, and avocado slices, and microgreens. Drizzle with olive oil. Enjoy!

Notes

  • Special equipment: sheet pans.
  • Cooking quinoa: The trick to making great quinoa is letting it cook undisturbed as it simmers. 1 cup dry quinoa makes about 3 cups cooked quinoa.
  • Kale: If you want super crunchy kale, try using kale chips (store-bought works great!).
  • Make ahead: All ingredients, except for the avocado, can be made 1 day in advance and stored in the fridge in airtight containers. When ready to serve, simply assemble the bowls and add avocado slices.
  • Meal prep: You can also build the bowls and package them up in containers for up to 2-3 days. The only thing that would need to be prepped right before serving is the avocado - slice it when ready it to to prevent it from getting brown.