Name: Sweet Potato Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 extra large or 2 medium sweet potato, scrubbed and cut into “fries”; 1/2 lemon, squeezed; 1/2 tsp dried basil; 1 small bunch of kale, de-stemmed and chopped (~4 cups); 1 – 2 cups cooked quinoa; 1 bunch asparagus, steamed or baked, then roughly chopped; oil-free sweet potato fries ( recipe above); 1 cup steamed edamame; 1 cup sprouts; handful of fresh basil, chopped; hemp hearts (optional); lemon tahini dressing (recipe below); red pepper flakes (optional); 1/4 cup runny tahini; 2 TBSP lemon juice; 1/4 cup filtered water + more as needed to thin; 1/4 tsp garlic powder; pinch of Himalayan sea salt (to taste); pinch of Black pepper (to taste)

Description

Plant-based bowl with oil-free sweet potato fries, asparagus, quinoa, and edamame topped with lemon tahini. Perfect for meal prep!

Ingredients

Oil-Free Sweet Potato Fries

1 extra large or 2 medium sweet potato, scrubbed and cut into “fries”
1/2 lemon, squeezed
1/2 tsp dried basil

Sweet Potato Quinoa Bowls

1 small bunch of kale, de-stemmed and chopped (~4 cups)
1 – 2 cups cooked quinoa
1 bunch asparagus, steamed or baked, then roughly chopped
oil-free sweet potato fries ( recipe above)
1 cup steamed edamame
1 cup sprouts
handful of fresh basil, chopped
hemp hearts (optional)
lemon tahini dressing (recipe below)
red pepper flakes (optional)

Lemon Tahini Dressing

1/4 cup runny tahini
2 TBSP lemon juice
1/4 cup filtered water + more as needed to thin
1/4 tsp garlic powder
pinch of Himalayan sea salt (to taste)
pinch of Black pepper (to taste)

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice your sweet potato into thick “fries” and arrange them on the parchment covered baking sheet so they aren’t touching. Squeeze lemon juice all over the “fries” and sprinkle them generously with dried basil.
Bake the fries for 25-30 minutes, or until they’re golden brown, fork tender, and lightly brown around the edges.
Steam the asparagus* and frozen edamame on the stovetop until they’re bright green and tender crisp (4-5 minutes!). Slice the asparagus into bite-sized pieces after it’s slightly cooled.
To make the lemon tahini dressing, add all of the ingredients to a bowl and whisk them to combine, adding more water as needed to achieve your desired consistency.
To assemble, divide the kale and quinoa between bowls and top it with the cooked asparagus, oil-free sweet potato fries, edamame, fresh basil, sprouts, and optional hemp hearts. Drizzle with lemon tahini dressing and an optional sprinkle of red pepper flakes and serve immediately.
Store any leftovers separately in the refrigerator for up to 5 days and recombine and reheat before serving.

Notes

Alternatively, you can add the asparagus to the baking sheet with the sweet potatoes in the last 10 minutes of cooking.

Recipe heavily adapted from Tone It Up

Prep Time: 15 mins
Cook Time: 30 mins
Category: Entree, Power Bowl
Method: Oven Bake
Cuisine: Vegan, Gluten-Free, Oil-Free