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Sweet Potato Chickpea Macro Bowl

Ingredients:

  • For the Bowl
  • 1 cup Quinoa
  • 2 cups water
  • 1 pound sweet potatoes and cut into 1-inch cubes (about 4 cups)
  • 4 Tablespoons olive oil divided
  • 1 Tablespoon Nutritional Yeast
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 red bell peppers sliced
  • 1 can 15 ounces chickpeas, drained and rinsed
  • Zest of 1 lime
  • For the Toppings:
  • Cilantro
  • Lime wedges
  • Avocado
  • Jalapeno
  • Sour cream
  • Sesame seeds
  • For the Sauce:
  • 1 bunch cilantro chopped
  • 1/2 bunch parsley chopped
  • 2 cloves garlic smashed
  • 1 lime juiced
  • 1 jalapeno diced
  • 1/4 cup olive oil
  • 1 Tablespoon white wine vinegar
  • salt to taste

Instructions:

  1. Preheat oven to 425 degrees.
  2. Preheat Xtrema saucepan on low.
  3. Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
  4. Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet with silicone liner. Roast for 15 minutes.
  5. Toss peppers with remaining 1 tablespoon olive oil. Add peppers to baking sheet. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
  6. Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
  7. While vegetables are roasting, prepare the sauce. Place all ingredients in food processor or blender and process until desired texture is reached.
  8. To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.

 

 

 

Sweet Potato Chickpea Macro Bowl

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