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