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Wholesome Grain Bowl with Roasted Sweet Potato & Avocado

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A quick and easy wholesome grain bowl featuring roasted sweet potatoes, creamy avocado, and a tangy tahini dressing. Perfect for a nourishing meal that’s both comforting and healthy.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly cracked black pepper, to taste
  • 1 cup quinoa or brown rice, rinsed
  • 2 cups water or vegetable broth
  • 1 large ripe avocado, sliced or cubed
  • 1 cup baby spinach or arugula
  • ¼ cup toasted pumpkin seeds or sunflower seeds
  • Fresh cilantro or parsley, chopped (optional)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • Water to thin dressing, as needed
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and cube 2 medium sweet potatoes into roughly 1-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, salt, and pepper until well-coated.
  3. Spread sweet potato cubes evenly on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender with golden edges.
  4. Rinse 1 cup quinoa or brown rice under cold water. Combine with 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until grains are fluffy and water is absorbed (about 15 minutes for quinoa, 40 minutes for brown rice).
  5. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, minced garlic, salt, and pepper. Add water a teaspoon at a time to thin to desired consistency.
  6. Slice or cube 1 large ripe avocado. Wash and dry 1 cup baby spinach or arugula. Chop fresh herbs if using.
  7. Assemble the bowl by layering the cooked grains, roasted sweet potatoes, fresh greens, and avocado. Sprinkle with toasted pumpkin or sunflower seeds.
  8. Drizzle the tahini dressing generously over the bowl. Toss gently if desired or serve as is.
  9. Enjoy immediately.

Notes

If sweet potatoes brown too fast, tent loosely with foil halfway through roasting. Let quinoa rest covered for 5 minutes before fluffing. Avoid overcrowding baking sheet to ensure caramelization. Use lemon juice on avocado slices to prevent browning if prepping ahead.

Nutrition

Keywords: grain bowl, roasted sweet potato, avocado, healthy recipe, quick meal, tahini dressing, quinoa bowl, vegetarian, gluten-free

Find it online: https://yumyep.com/wholesome-grain-bowl-with-roasted-sweet-potato-avocado-easy-recipe-to-boost-your-health/