The Healthy Sweet Potato Lunch Bowl I’m Eating in January
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If I were to map out all the foods in the world on a graph of deliciousness and healthfulness, roasted vegetables would probably be in the top place. Some foods might be more delicious, and others might be more healthful, but few things hit that delicious-and-good-for-you sweet spot like fresh roasted vegetables.
And roasted vegetables really stand out in a bowl like this one, which combines roasted sweet potatoes with garlicky kale and tahini over quinoa to make a lunch or dinner that’s substantial and healthful and also tastes really, really good.
Roasted sweet potatoes are the star of this bowl. Toss them in olive oil with sliced red onions and sprinkle them with garlic powder, salt, pepper, cumin, and curry powder, then roast them in the oven for about half an hour until they look golden-brown and delicious.
Next, you sauté a tablespoon of minced garlic in olive oil, then add the chopped kale and shaved Brussels sprouts with salt and pepper and cook for about five minutes. The recipe calls for four cups of chopped kale and two cups of shaved Brussels sprouts, which sounds like a lot, but anytime you sauté green vegetables on the stove like this, they shrink immensely. Somehow, I’m always surprised when that happens and I’m left staring at the pan saying, “Where did all my vegetables go?” But starting with six cups of green vegetables means you’ll have plenty left over — even after the shrinking.
Serve the sweet potatoes and vegetables over quinoa in a bowl, drizzle the whole thing with tahini and sesame seeds, and eat it right away for lunch. Or distribute the components into meal prep containers for a week’s worth of delicious and extremely healthful vegan lunches.
Get the recipe: Sweet Potato Buddha Bowl from Fit Foodie Finds
