by Sasha Reddy
Looking for an easy sheet-pan dinner filled with delicious, in-season veggies? Who isn’t!? Make your hectic schedule a little easier with this texture-rich, fiber- and protein-packed dish that comes together in less than 30 minutes.
Ingredients
- 1-2 medium sweet potatoes (about 350g), cut into bite-size cubes
- 1 can of low-sodium chickpeas, rinsed and drained
- 1 red onion, sliced into half moons
- 3 tbsp oil of choice (we used avocado)
- 1 tsp garlic powder
- 1 tsp paprika
- Pinch of nutmeg (optional)
- 1 cup dry quinoa
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- Juice of 1/2 lemon
- 120g spinach (about 6 cups)
- 1 cup cherry tomatoes, sliced into quarters
Directions
- Preheat oven to 375°F.
- To a large bowl, add the cubed sweet potatoes, chickpeas, 1 tbsp oil, garlic powder, paprika, and nutmeg. Toss to coat, then add to a large baking sheet. Keeping the half-moons grouped together, gently lay your red onion slices on the same sheet and drizzle with a little extra oil.
- Bake sweet potatoes, chickpeas, and red onions for 22-25 minutes.
- Meanwhile, cook quinoa according to the box instructions.
- While your quinoa cooks, grab a lidded jar. Add in the Dijon mustard, maple syrup, lemon juice, and the remaining 2 tbsp of oil. Shake the jar or whisk to combine.
- When everything is finished cooking, assemble your bowls. Start with spinach on the bottom, then cooked quinoa, then roasted sweet potatoes, chickpeas, and onions, and finish with tomatoes on top. Drizzle as much dressing as you like and eat immediately.
Nutrition
- Calories: 674
- Total Fat: 20g
- Saturated Fat: 1.9g
- Sodium: 537mg
- Total Carbs: 107.4g
- Sugar: 17.2g
- Fiber: 17.1g
- Protein: 17g
