- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Course: Main Course
- Cuisine: American
- 1.5 lbs sweet potatoes cubed
- 1 small-medium red onion chopped
- 1 cup quinoa cooked
- 1 can chickpeas rinsed and drained
- 2 tbsp olive oil divided
- ½ tsp garlic powder
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp salt
- 8 ounces roasted red peppers may use jarred
- 8 cups mixed greens
- 4-6 tbsp dried cranberries
- ¼ cup tahini
- 3 tbsp apple cider vinegar
- 1 tbsp whole grain dijon mustard
- 2 tbsp pure maple syrup
- 2-4 tbsp water
- ⅛ tsp salt
- ¼ tsp black pepper
Preheat oven to 400°. While oven is heating, cube sweet potatoes into 1/2 inch cubes and mix with chopped onion and 1 tbsp olive oil in a small bowl. Spread on a large baking sheet (do not let potatoes overlap) and bake for 25-30 minutes, stirring twice while baking.
In a small bowl, mix the drained (mostly dried) chickpeas with the other tablespoon of oil as well as the garlic powder, sage, thyme, salt and pepper. Spread on a baking sheet and bake for 10 minutes. Remove from the oven, stir, and bake an additional 8-10 minutes.
While the sweet potatoes and chickpeas are baking, cook your quinoa according to package instructions and chop roasted peppers if desired.
With all other ingredients cooking, whisk all dressing ingredients, except for water, together in small bowl. Whisk in water 1 tablespoon at a time, until desired consistency is reached.
Once all ingredients have cooked, build your energy bowls. You can mix all of the cooked ingredients with the mixed greens, peppers, dried cranberries and dressing in a large mixing bowl before serving, or separate ingredients into 4 to 6 bowls or storage containers before adding the dressing to each.
Full article written by Kelly Jones MS, RD, CSSD, LDN on kellyjonesnutrition.com
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