Ever since I went gluten & dairy free about a year ago, dinner bowls have become our best friend. Not only are they an easy weekday meal, but if you are ever needing any extra protein, you can simply throw chicken or whatever other meat on top.
Our favorite bowl so far is a Mediterranean Sweet Potato bowl. First, who doesn't like sweet potatoes? And with the hummus/garlic sauce that is poured on top (or if you're me, you basically drench your dish in it), you just really can't go wrong. There are also so many ways you can change this recipe up. You can bake the potatoes instead of cutting it up, and we have even just done mashed sweet potatoes with all the ingredients mixed in. This recipe also gets bonus points for only taking about 30 minutes to prepare.
Scroll down for the recipe and enjoy!
MEDITERRANEAN SWEET POTATO BOWL
- 3 medium sweet potatoes (peeled)
- 1 15-ounce can chickpeas, rinsed and drained
- 1/2 Tbsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked paprika
- 1 cup quinoa
- 2 cups water
GARLIC HERB SAUCE
- 1/4 cup hummus
- juice of 1/2 lemon
- 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
- 3 cloves garlic, minced
- Water or unsweetened almond milk to thin
- optional: Sea salt to taste
- 1/4 cup cherry tomatoes, diced
- 1/4 cup chopped parsley, minced
- 2 Tbsp lemon juice
- Preheat oven to 400 degrees and line a large baking sheet with foil.
- Cut sweet potatoes into 1/2 inch discs.
- Rinse and drain chickpeas and toss with olive oil and spices and place on a foil-lined baking sheet.
- Toss the sweet potatoes with a bit of olive oil and in a single layer on the same baking sheet as chickpeas (or another baking sheet depending on size). Place in oven and cook for 20-25 minutes or until sweet potatoes are soft when poked with a fork.
- Place quinoa and water in a quart sized pot and place on the stove over medium high heat. Bring to a boil and then cover with lid and reduce heat to low. Let simmer for 15 minutes or until the quinoa is translucent.
- While the sweet potatoes, chickpeas. and quinoa are cooking, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed (more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor).
- Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven.
- For serving, add quinoa to a bowl (I didn't season my quinoa since there are so many flavors in the rest of the dish, but you can add salt if you wish) Place sweet potatoes on top and then add your chickpeas, tomato-parsley, and garlic sauce.
Recipe adapted from Minimalist Baker