Loaded with fiber-rich vegetables, this sweet and savory bowl has only 6 ingredients, contains all 9 essential amino acids, and packs 17 grams of fiber, and 14 grams of protein. Recipe by Kelly Redfield, Bastyr University California nutrition student.

Photography By Olivia Hayo | October 15, 2018

Ingredients

  • 1 small sweet potato, cut into ½-inch cubes
  • 1 cup fresh spinach
  • 1/2 cup quinoa, cooked
  • 1/4 avocado, sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1 tablespoon tahini
  • 1/2 lemon, juiced
  • Salt and pepper to taste

Preparation

Pro Tip

For even more flavorful quinoa, cook it in low-sodium vegetable stock instead of water.

Instructions

Preheat oven to 425°F.

Place cubed sweet potato on a baking sheet covered in foil; bake for 30 minutes.

Assemble bowl by layering  spinach, sweet potato, prepared quinoa, avocado, and tomatoes.

Drizzle tahini and lemon juice over the bowl, season, and enjoy.

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Ingredients

  • 1 small sweet potato, cut into ½-inch cubes
  • 1 cup fresh spinach
  • 1/2 cup quinoa, cooked
  • 1/4 avocado, sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1 tablespoon tahini
  • 1/2 lemon, juiced
  • Salt and pepper to taste
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