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–+ servings
A vibrant and healthy rice bowl recipe featuring quinoa, roasted sweet potatoes, chickpeas, avocado, cucumber, and red cabbage.

Healthy Quinoa Bowls with Roasted Sweet Potatoes and Chickpeas

This recipe offers a satisfying and nutritious meal perfect for busy weeknights or meal prep. It combines fluffy quinoa, roasted sweet potatoes and chickpeas, fresh vegetables, and a creamy garlic tahini dressing for a balanced and flavorful bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Quinoa Cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • ⅔ cup dry quinoa
  • 1 ⅓ cup vegetable broth
  • 4 cups baby spinach, loosely packed
  • 1 cup cucumber, chopped
  • 1 cup purple cabbage, chopped
  • ¼ cup roasted sunflower seeds
  • Garlic tahini dressing
  • Avocado slices, for serving
For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
For the Chickpeas
  • 1 15 oz can chickpeas, drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Chop sweet potatoes into 1/2-inch chunks. Place sweet potatoes, oil, salt, and pepper in a large bowl and toss to combine. Pour sweet potatoes onto the parchment-lined baking sheet, leaving space for the chickpeas.
  3. Add chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto the baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once halfway through, until sweet potatoes are soft. Remove from oven and taste, adding additional salt if needed.
  5. While sweet potatoes and chickpeas are roasting, rinse and drain quinoa. Add quinoa and broth to a saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Prepare the garlic tahini dressing and set aside.
  7. To assemble the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage, and 1 Tablespoon sunflower seeds to each of the 4 bowls. Drizzle with 2 Tablespoons of dressing and top with sliced avocado, if desired.
  8. Serve immediately.

Nutrition

Calories: 518kcalCarbohydrates: 65gProtein: 19gFat: 21gCholesterol: 2mgSodium: 752mgPotassium: 986mgFiber: 14gSugar: 8g

Notes

This recipe is easily customizable. Feel free to add other vegetables like bell peppers, broccoli, or corn. You can also swap quinoa for brown rice or farro.

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