Ingredients:
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup plain Greek yogurt (or a dairy-free alternative)
- 1/2 cup roasted chickpeas
- 1/2 avocado, sliced
- 1/4 cup sauerkraut or fermented vegetables
- 1 tbsp tahini
- 1 tsp lemon juice
- 1 tsp olive oil
- Fresh herbs (parsley or cilantro) for garnish
Instructions:
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45-60 minutes until tender.
- Prepare the toppings: While the sweet potatoes cook, rinse and drain chickpeas, then roast with a drizzle of olive oil and seasoning (paprika, cumin, or turmeric) until crispy.
- Assemble the bowl: Slice the roasted sweet potatoes lengthwise and fluff the insides with a fork. Top with quinoa, Greek yogurt, avocado, roasted chickpeas, and sauerkraut.
- Make the tahini drizzle: Mix tahini, lemon juice, and a splash of water until smooth. Drizzle over the bowl.
- Garnish and serve: Sprinkle with fresh herbs and enjoy warm or at room temperature.
Cooking Inspiration:
- Swap quinoa for wild rice or millet for variety.
- Add sautéed greens like kale or spinach for extra fiber.
- Use the bowl as a base for leftover roasted vegetables or proteins.
Both recipes are simple, nutrient-dense, and perfect for supporting your microbiome!
