Sweet Potato Quinoa Bowls with Chickpeas and Feta
Ingredients
- 2 medium sweet potatoes, peeled & cubed
- Pinch of cumin, paprika, salt, pepper & cayenne (optional)
- 1 can chickpeas, drained & rinsed
- 2 cups cooked quinoa (regular or flavored)
- Mixed greens
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1 jalapeño, sliced
- 1 cup goat's feta or vegan feta
- 2 tbsp lemon juice mixed with 1/4 cup olive oil
- @franksredhot
Preparation
Toss sweet potato cubes with a drizzle of olive oil and the spices (cumin, paprika, salt, pepper & cayenne if using).
Bake the seasoned sweet potatoes at 425°F (220°C) for 30 minutes.
In a pan, sauté the chickpeas in olive oil, adding salt and pepper, for about 5 minutes, stirring often.
Assemble the bowls by starting with a bed of mixed greens.
Add cooked quinoa on top of the greens.
Place the roasted sweet potatoes and sautéed chickpeas on the quinoa.
Arrange halved cherry tomatoes, diced avocado, and sliced jalapeño on top.
Sprinkle goat's feta or vegan feta over the veggies.
Drizzle the lemon juice and olive oil mixture (mixed with @franksredhot if desired) as the dressing.