Maca-Spiced Sweet Potato Adaptogen Bowl
ErewhonMaca-Spiced Sweet Potato Adaptogen Bowl
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
- 2 pounds organic sweet potatoes, peeled and diced into 1-inch cubes
- 1 can organic chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons organic olive oil
- 1 teaspoon organic maca powder
- 1/2 teaspoon organic cinnamon
- 1/2 teaspoon organic ginger powder
- 1/4 teaspoon organic turmeric powder
- 1/2 teaspoon organic sea salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Creamy Tahini-Lemon Dressing
- 1/4 cup organic tahini
- 1 organic lemon, juiced
- 1 tablespoon organic maple syrup
- 1/2 teaspoon organic garlic powder
- 1/4 teaspoon organic sea salt
- 2 tablespoons cold water, or more, as needed for consistency
For the Bowl Assembly
- 6 cups organic kale, stems removed, finely chopped
- 1 organic avocado, sliced or diced
- 1/4 cup organic pumpkin seeds, toasted
- 2 tablespoons organic hemp seeds
- 1 teaspoon organic reishi mushroom powder, optional, for added adaptogenic benefits
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced organic sweet potatoes and rinsed organic chickpeas. Drizzle with organic olive oil. In a small bowl, whisk together organic maca powder, organic cinnamon, organic ginger powder, organic turmeric powder, organic sea salt, and organic black pepper. Sprinkle this spice mixture over the sweet potatoes and chickpeas, tossing to ensure everything is evenly coated.
⏱️ 10 min
- 3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy. Stir halfway through roasting for even cooking.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the Creamy Tahini-Lemon Dressing. In a small bowl, whisk together organic tahini, fresh juice from organic lemon, organic maple syrup, organic garlic powder, and organic sea salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. If using, whisk in the organic reishi mushroom powder.
⏱️ 10 min
- 5
To assemble the bowls, divide the finely chopped organic kale among four serving bowls. Top with the warm roasted sweet potatoes and chickpeas. Arrange sliced or diced organic avocado on top.
⏱️ 5 min
- 6
Drizzle each bowl generously with the Creamy Tahini-Lemon Dressing. Garnish with toasted organic pumpkin seeds and organic hemp seeds for added crunch and nutrition. Serve immediately and enjoy the nourishing benefits of this adaptogen-rich bowl.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonMaca-Spiced Sweet Potato Adaptogen Bowl
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
- 2 pounds organic sweet potatoes, peeled and diced into 1-inch cubes
- 1 can organic chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons organic olive oil
- 1 teaspoon organic maca powder
- 1/2 teaspoon organic cinnamon
- 1/2 teaspoon organic ginger powder
- 1/4 teaspoon organic turmeric powder
- 1/2 teaspoon organic sea salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Creamy Tahini-Lemon Dressing
- 1/4 cup organic tahini
- 1 organic lemon, juiced
- 1 tablespoon organic maple syrup
- 1/2 teaspoon organic garlic powder
- 1/4 teaspoon organic sea salt
- 2 tablespoons cold water, or more, as needed for consistency
For the Bowl Assembly
- 6 cups organic kale, stems removed, finely chopped
- 1 organic avocado, sliced or diced
- 1/4 cup organic pumpkin seeds, toasted
- 2 tablespoons organic hemp seeds
- 1 teaspoon organic reishi mushroom powder, optional, for added adaptogenic benefits
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced organic sweet potatoes and rinsed organic chickpeas. Drizzle with organic olive oil. In a small bowl, whisk together organic maca powder, organic cinnamon, organic ginger powder, organic turmeric powder, organic sea salt, and organic black pepper. Sprinkle this spice mixture over the sweet potatoes and chickpeas, tossing to ensure everything is evenly coated.
⏱️ 10 min - 3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy. Stir halfway through roasting for even cooking.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the Creamy Tahini-Lemon Dressing. In a small bowl, whisk together organic tahini, fresh juice from organic lemon, organic maple syrup, organic garlic powder, and organic sea salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. If using, whisk in the organic reishi mushroom powder.
⏱️ 10 min - 5
To assemble the bowls, divide the finely chopped organic kale among four serving bowls. Top with the warm roasted sweet potatoes and chickpeas. Arrange sliced or diced organic avocado on top.
⏱️ 5 min - 6
Drizzle each bowl generously with the Creamy Tahini-Lemon Dressing. Garnish with toasted organic pumpkin seeds and organic hemp seeds for added crunch and nutrition. Serve immediately and enjoy the nourishing benefits of this adaptogen-rich bowl.
⏱️ 5 min