Description
Indulge in our flavorful Cinnamon Roasted Sweet Potato Power Bowl recipe. Learn how to create a nutritious and delicious meal in just a few simple steps!
Ingredients
- 2 medium sweet potatoes (about 680 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon ground cinnamon (2.5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (0.6 g)
- 1 cup cooked quinoa (185 g)
- 1/4 cup chopped pecans (30 g)
- 1/4 cup dried cranberries (30 g)
- 2 cups baby spinach (60 g)
- 1/4 cup crumbled feta cheese (35 g)
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon maple syrup (15 ml)
- 1 tablespoon mustard (15 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes into 1-inch pieces.
- In a large bowl, toss the sweet potatoes with olive oil, ground cinnamon, salt, and black pepper.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, prepare the dressing by whisking together lemon juice, maple syrup, and Dijon mustard in a small bowl.
- In a large serving bowl, combine the cooked quinoa, chopped pecans, and dried cranberries.
- Add the roasted sweet potatoes to the quinoa mixture and gently toss to combine.
- Layer the baby spinach over the sweet potato and quinoa mixture.
- Drizzle the dressing evenly over the salad.
- Sprinkle the crumbled feta cheese on top.
- Gently toss everything together to ensure the dressing is evenly distributed.
- Serve immediately or refrigerate for later.
Notes
- Try using toasted pecans for a richer flavor.
- Consider adding roasted chickpeas for extra protein and crunch.
- Adjust the lemon-mustard dressing by adding more maple syrup for a sweeter taste.