Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) chickpeas
- 2 cups fresh spinach
- 1 avocado
- 2 tbsp olive oil (divided)
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and cook according to package instructions using about 2 cups of water until fluffy.
- Preheat oven to 425°F (220°C). Cube sweet potatoes, toss with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
- Drain and rinse chickpeas; pat dry. Toss with remaining olive oil and seasonings; bake for about 20 minutes until crispy.
- In a large bowl, layer fresh spinach followed by cooked quinoa, roasted sweet potatoes, and chickpeas.
- Whisk together lemon juice, honey, salt, and pepper in a small bowl. Drizzle over the assembled bowl and top with sliced avocado.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 525
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg