Sweet Potato Harvest Bowl

This Sweet Potato Harvest Bowl is a hearty and healthy meal. A perfect balance of sweet, salty, spicy, and tangy.

I love bowl meals. My rule of thumb is something hearty, something green, some sort of base, and a sauce. And usually, I add on avocado because I love avocado. The components linked in the recipe work wonderfully together, but in case you want to get creative, here are some more ideas:

• Thai Style Potatoes
• Esquites
• Chili Garlic Green Beans
• Oven-Dried Tomatoes
• Homemade Pico De Gallo

Techniques for a perfect Sweet Potato Harvest Bowl

• Homemade sauce optional. Disclaimer, I love this sauce and think it is well worth the little extra effort. But, sometimes even a little extra effort is more effort than I have left in the tank. If you don’t have homemade sauce effort in your tank, bottled hot sauce is fine. Sriracha or guajillo both taste great on this. 
• Bowls are an amazing palette for creativity. I love the recipes included together, but feel free to swap out what sounds great to you. 
• If you stick to the components in the recipe, cook them in the order listed. Everything should come together right around the same time.

Yield: 2 to 4 Servings

Sweet Potato Bowl

Print

Bowls are a family favorite and are easy to customize to your tastes. Serving kiddos? Just remove the veggies before adding the spice.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 2 tablespoons Pickled Red Onions
• 1 recipe Spicy Roasted Red Pepper Sauce
• 1 recipe Sweet and Spicy Sweet Potatoes
• 1 recipe Lemon Garlic Spinach
• 1 cup quinoa
• 1 avocado, sliced
• 2 tablespoons pomegranate arils
• Salt
• Pepper

Instructions

Adjust rack to the second to the top position, then preheat the oven to 450°F

Recipes: Prepare the Pickled Onions, Spicy Red Pepper Sauce, Sweet and Spicy Sweet Potato, and Lemon Garlic Spinach according to their recipes.

Quinoa: Cook according to package instructions. Season to taste with salt and pepper.

To serve: Place a scoop of ancient grains in a bowl. Arrange sweet potatoes, spinach, pickled onions, and avocado in bowl. Drizzle with spicy red pepper sauce and lemon tahini sauce. Decorate with pomegranate arils.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 306mgCarbohydrates: 35gFiber: 11gSugar: 5gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

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