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Fall Harvest Bowl with Roasted Sweet Potatoes
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4.91 from 11 votes

Fall Harvest Bowl with Roasted Sweet Potatoes

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Keyword: autumn, fall, harvest, quinoa, sweet potato
Servings: 2 people

Ingredients

  • 1 large sweet potato peeled and diced into 1 to 1.5cm cubes
  • 1 tbsp avocado oil
  • 1/4 tsp each kosher salt garlic powder, paprika
  • 1/8 tsp black pepper
  • 2 servings spring mix or arugula
  • 1 cup chickpeas rinsed if using canned
  • 3/4 cup quinoa
  • 1 cup sliced or diced apples
  • 1/4 cup vegan feta
  • 1/4 cup dried cranberries
  • 1/4 cup roasted shelled pistachios chopped if preferred

Balsamic Vinaigrette (whisk all ingredients together in a bowl):

  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp Dijon mustard
  • 1 tbsp maple syrup

Instructions

  • Preheat oven to 400 degrees F. Place sweet potatoes on baking tray lined with parchment, drizzle with avocado oil and seasonings, toss. Place tray into oven and bake 35-45 min, flipping halfway until starting to brown on outside and tender on inside. Remove from oven to cool somewhat.
  • To assemble bowls, divide spring mix among bowls. Top with chickpeas, quinoa, apples, feta, cranberries and pistachios. Drizzle with balsamic vinaigrette.