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–+ servings
Sweet potato and quinoa salad in white bowl.

Sweet Potato Quinoa Bowl with Goat Cheese & Crispy Chickpeas

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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Crispy, crunchy, nutty, sweet and tangy all in one pretty grain bowl.

Ingredients
 

Grain Bowl Ingredients:

  • 1 cup quinoa, uncooked
  • 2 sweet potatoes
  • 1 can chickpeas
  • 1/4 cup dried cranberries
  • 1/4 cup pine nuts
  • 4 oz. goat cheese
  • 4 cups fresh spinach
  • 2 Tbsp. olive oil
  • 4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Vinaigrette Ingredients:

  • 3 Tbsp. olive oil
  • 3 tsp. lemon juice
  • 3 tsp. honey
  • 1/8 tsp. salt

Instructions
 

  • Cook Quinoa: Cook quinoa according to package instructions.
  • Prep Sweet Potatoes: Preheat the oven to 400°F. Peel the sweet potatoes (optional). Cut the sweet potatoes into 1/2"-1" cubes.
  • Prep Chickpeas: Drain and rinse the chickpeas. Dry them off with paper towels as much as possible (see note 1).
  • Roast: Put the sweet potatoes and chickpeas on a sheet pan. Drizzle with the olive oil and sprinkle with a couple pinches of salt. Add the garlic powder to the chickpeas ONLY. Toss with your hands to coat. Put in the oven for 30 minutes. Flip the sweet potatoes and chickpeas halfway through cooking.
  • Mix Vinaigrette: Add all the vinaigrette ingredients to a small bowl. Using a fork, stir until combined.
  • Assemble & Enjoy: Portion out the quinoa, spinach and sweet potatoes. Drizzle with a little of the vinaigrette and top with the crispy chickpeas, dried cranberries, pine nuts and goat cheese. Enjoy!

Notes

Note 1: The dryer the chickpeas, the crispier they'll be!

Nutrition

Serving: 0.25recipe | Calories: 658kcal | Carbohydrates: 73g | Protein: 20g | Fat: 32g | Sodium: 711mg | Fiber: 11g | Sugar: 11g
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