Sweet Potato Power Bowls

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and chewy texture, while brown rice is often more affordable.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus provides creaminess with fewer calories, and mashed peas are a budget-friendly alternative.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas are a great protein source, and kidney beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is typically cheaper.

Peel sweet potatoes using a sharp peeler.

Place peeled sweet potatoes in water to prevent browning.

Cut sweet potatoes in half and then into small cubes.

Boil sweet potatoes for about 10 minutes until tender but not mushy.

Strain sweet potatoes and set aside to drain.

Marinate chicken breasts with olive oil, salt, black pepper, crushed rosemary, dried thyme, smoked paprika, cumin, and lemon juice.

Julienne yellow, orange, and red peppers and place them in a bowl.

Cut zucchini into quarters and then into small cubes.

Sauté the peppers and onions in a griddle with oil, seasoning with salt and pepper until slightly cooked but still crunchy.

Sauté zucchini in a hot pan with oil, seasoning with salt and pepper until firm but cooked.

In a large bowl, combine warm sweet potatoes with maple syrup, yellow curry, and cinnamon, tossing to combine and adding salt to taste.

Prepare a creamy garlic sauce by mixing yogurt, garlic, olive oil, salt, black pepper, cumin, and lemon juice.

Build the bowl starting with a base of sweet potatoes, followed by raw spinach, cooked bell peppers, zucchini, creamy garlic sauce, and finally the grilled chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary