Simple sweet-potato quinoa bowls

Yield 2–3 servings



  1. Preheat oven to 400F.
  2. In baking dish, toss sweet potatoes with cumin, ancho chile pepper, salt and pepper. Drizzle with olive oil.
  3. Roast until sweet potatoes are golden brown, about 25 to 35 minutes.
  4. Line baking sheet with parchment paper.
  5. Place roasted sweet potatoes in large bowl.
  6. Add chickpeas, quinoa, scallions, cabbage, feta, almonds and salad greens.
  7. Drizzle with olive oil, lemon juice, and few generous pinches of salt and pepper. Toss salad.
  8. Taste and add more lemon juice and seasonings, if desired.
  9. Divide salad into bowls and serve.

Courses Sides

Recipe by Grateful | at