Sweet Potato Feta Quinoa Bowls
Ingredients:
• medium sweet potatoes
• extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 2 cups baby spinach
• 1 cup of cooked quinoa
• 1/2 cup cooked chickpeas
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red cabbage
• 1/4 cup whole raw almonds
• 2 thinly sliced green onions (aka scallions)
• Juice of 1/2 lemon
Instruction:
1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
Tip:
If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.
Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and pinches of salt and pepper, to taste. Toss and serve in bowls.