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Roasted Sweet Potato and Quinoa Power Bowl

Roasted Sweet Potato and Quinoa Power Bowl

IMG_7062After a weekend of eating out for every meal except breakfast (to recap: nachos Friday night, massive pizza Saturday night, dim-sum for Sunday lunch, and fish tacos for Sunday evening…), I knew I needed to get some form of vegetable/health/green/home-cooked meal inside of me. Not a big fan of raw veggies as a snack, I decided I would make the ultimate power bowl for lunch. A power bowl is basically a salad, except filled with different ‘power’ foods. Foods that are rich in protein, vitamins, minerals, and other antioxidants can be included in your power bowl!

For mine, I decided to add a few things that I haven’t really used before, such as red cabbage and sweet potato (I’m not a BIG fan of sweet potato, so I only buy it if I know I have a recipe that I will enjoy it in). The sweet potato in this bowl definitely added some healthy carbohydrates, and filled me up perfectly!
As for the dressing, I made a tahini lemon-y garlic-y dressing, which was OKAY, but I would recommend trying it with some hummus! I did that on my second day of this, and it was even more delicious.

Roasted Sweet Potato and Quinoa Power Bowl
Recipe Type: Lunch/Dinner
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 5 bowls
Ingredients
  • Power Bowl
  • 1 container of arugula
  • 1 medium sweet potato
  • 1/2 cup quinoa
  • 2 cups shredded red cabbage
  • 1 can chickpeas, drained and rinsed
  • 1 cup hummus (to be divided among servings)
  • Dressing
  • 1/2 cup tahini
  • juice of 1 lemon
  • 2 garlic cloves minced
  • 2 tbsp water
Instructions
Power Bowl
  1. Preheat oven to 400 degrees F
  2. Chop the sweet potato up into 1 inch cubes (keeping the skin on). Place on a baking tray and toss with olive oil. Sprinkle on some paprika and salt and pepper. Place in oven for 10 minutes
  3. While the sweet potato is cooking, start making the quinoa according to package directions
  4. When the 10 minutes is up, stir the sweet potatoes and place back in oven for another 10 minutes
  5. Divide the arugula up between 4 to 5 different bowls/containers
  6. Add approx 1/2 cup cabbage, 1/3 cup chick peas, 1/3 cup quinoa, and 1/2 cup sweet potato to each container or bowl
Dressing
  1. In a magic bullet or blender, add together all the ingredients and blend until combined and smooth

 

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  1. This is amazing! I always go all out on the weekends and then by Sunday night, I’m like “yea, I need some veggies”. And I always struggle with lunch, and I love that you can cook everything ahead of time, throw it in a bowl and top it with some hummus! Great recipe, Beverly!

    • beverleyc

      15 May

      Haha I KNOWWWW. Its just so easy to go out on the weekends and eat everything in sight.
      Hope this recipe can help you with lunch!

  2. These look delicious! Will definitely be layering these in mason jars one Sunday for lunches 😉

    • beverleyc

      15 May

      Ya girl! Sounds like a good idea

  3. May

    14 May

    I LOVE powerbowls – full of roasted veggie goodness! Hummus always…it’s the perfect touch!

    • beverleyc

      15 May

      Yes! The hummus was the most important part!

  4. this sounds delicious! I’m thinking I need to have a power bowl for dinner. Also, your workout videos are awesome! I’m looking forward to checking them out for some inspiration!

    • beverleyc

      15 May

      Thanks so much! Let me know if you ever try a workout!

  5. YUMMY…I love all of these ingredients! I cannot get enough sweet potatoes in my life…Thanks for sharing! 🙂

    • beverleyc

      15 May

      Thanks so much! Yes they’re so nutritious and filling!

  6. Howie Fox

    14 May

    I love these meal prepping articles! But I didn’t entirely understand. You prep this on Sunday evening and then you have one of those bowls each morning? For how long can you keep it in the fridge?
    Very inspiring page, definitely will come around more often!!

    • beverleyc

      15 May

      Hey! Thanks for the lovely words 🙂
      I prep EVERYTHING on Sunday usually in the afternoon so I can relax in the evenings. and then i bring one to work each day.
      These ones lasted all week and usually all my recipes that don’t have fish or meat in them do. If I’m cooking fish then i’ll cook enough for three days and cook some more after I run out.

  7. GiGi Eats

    14 May

    Sweet potatoes… And winter squashes – SO POWERFUL! They have the power to make me eat 15 pounds worth! LOL!

    • beverleyc

      15 May

      Haha agreeeeedd so good

  8. Cris

    15 May

    Love it! My kind of lunch, except for the sweet potato. Unfortunately, they don’t taste in Germany like in other countries.

    • beverleyc

      15 May

      That’s so interesting!! Hmmm, maybe you can use squash instead

  9. Yum, this looks like a perfect healthy lunch. I never thought to use red cabbage but I will have to give it a try!

    • beverleyc

      25 May

      And the best part is that you get SO much for literally $2.00 haha

  10. Joanne

    10 September

    Awesome. Thanks for sharing!

    • beverleyc

      14 September

      you’re welcome! thanks for stopping by

  11. Ronyjahid

    8 August

    After boiling the potato chunks, use a collinder to “fluff up” the potatoes. Just shake them in the collinder until they get a light fluffing to them do this after adding the herbs and spices and oils. Bang then straight into the oven, they’ll get wonderfully crisp without having to use the Grill (Broiler). Fluffing up the roasting is a staple of a good roast potato in the UK. :)

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