Iron-Boosting Power Bowl
Iron-Boosting Power Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
For the Sautéed Spinach and Chickpeas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1 teaspoon maple syrup
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Garnish (Optional)
- 2 tablespoons pumpkin seeds, toasted
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the sweet potatoes are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 4
While the sweet potatoes are roasting, prepare the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 5
While the quinoa cooks, prepare the sautéed spinach and chickpeas. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 2 min
- 6
Add the rinsed and drained chickpeas to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly warmed through. Add the chopped spinach in batches, if necessary, and cook until wilted, about 2-3 minutes. Stir in 1 tablespoon of lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 7 min
- 7
Prepare the tahini dressing. In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons water, maple syrup, garlic powder, and 1/8 teaspoon salt until smooth. Add more water, 1 teaspoon at a time, if needed, to reach your desired consistency.
⏱️ 5 min
- 8
To assemble the power bowls, divide the cooked quinoa among 4 serving bowls. Top each with roasted sweet potatoes, sautéed spinach and chickpeas. Drizzle generously with the tahini dressing. Garnish with toasted pumpkin seeds and fresh parsley, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Iron-Boosting Power Bowl
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
For the Sautéed Spinach and Chickpeas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1 teaspoon maple syrup
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Garnish (Optional)
- 2 tablespoons pumpkin seeds, toasted
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the sweet potatoes are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 5
While the quinoa cooks, prepare the sautéed spinach and chickpeas. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 2 min - 6
Add the rinsed and drained chickpeas to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly warmed through. Add the chopped spinach in batches, if necessary, and cook until wilted, about 2-3 minutes. Stir in 1 tablespoon of lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 7 min - 7
Prepare the tahini dressing. In a small bowl, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons water, maple syrup, garlic powder, and 1/8 teaspoon salt until smooth. Add more water, 1 teaspoon at a time, if needed, to reach your desired consistency.
⏱️ 5 min - 8
To assemble the power bowls, divide the cooked quinoa among 4 serving bowls. Top each with roasted sweet potatoes, sautéed spinach and chickpeas. Drizzle generously with the tahini dressing. Garnish with toasted pumpkin seeds and fresh parsley, if desired.
⏱️ 3 min