Baked Sweet Potato Soul Bowl

Name: Baked Sweet Potato Soul Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 medium sweet potatoes; 1 cup cooked quinoa; 1 cup kale, chopped; 1 can chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; Water to thin

Highlighted under: Comfort Bowl Recipes

I love a hearty meal that not only fills me up but also nourishes my soul, and this Baked Sweet Potato Soul Bowl does just that! With its vibrant colors and a combination of textures, it’s a feast for the eyes as much as it is for the taste buds. The sweet potatoes are the star of this dish, providing a natural sweetness that pairs beautifully with savory elements. Topped with fresh greens and a drizzle of tahini, this bowl has become a staple in my kitchen for quick lunches and cozy dinners.

Created by

Emily

Last updated on 2026-01-30T19:26:27.513Z

Creating this Baked Sweet Potato Soul Bowl was a delightful experience that brought me back to my roots. I experimented with various spices and toppings to find the perfect balance of flavor and nutrition. I discovered that roasting the sweet potatoes brings out their natural sweetness and adds a depth of flavor that is simply irresistible. Each ingredient complements the others, resulting in a nourishing meal that's hard to forget.

As I garnished the bowl with crunchy chickpeas and creamy tahini, I realized this dish is more than just a meal; it’s a celebration of wholesome ingredients. It has become a personal favorite for meal prep weeks because it’s so versatile—feel free to mix in whatever seasonal veggies or toppings you have on hand!

        Why You'll Love This Recipe
        Flavor-packed with a hint of spice and sweetness
Versatile: perfect for lunch, dinner, or meal prep
Packed with nutrients and vibrancy for a guilt-free indulgence

      

Nourishing and Flavorful Ingredients

The sweet potatoes in this recipe are not only the centerpiece but also a powerhouse of nutrition. Their natural sweetness comes from their high beta-carotene content, which converts to vitamin A in the body. This nutrient is essential for eye health, making them a delicious and healthful choice. Choosing medium sweet potatoes ensures they roast thoroughly and develop a creamy interior while their skin remains nicely caramelized, which adds depth to the bowl's flavor profile.

Quinoa, as the grain base in this bowl, plays a crucial role in providing both protein and fiber. When cooked, quinoa becomes fluffy and slightly nutty, contrasting beautifully with the smooth texture of the sweet potatoes. For an added nutritional boost, consider using tri-color quinoa, which not only enhances the visual appeal but also contains varied nutrient profiles, making your meal even more vibrant.

Cooking Techniques for Great Texture

Roasting is key to intensifying the flavors of both the sweet potatoes and chickpeas. Aiming for crispy chickpeas requires a thorough toss in olive oil and spices, followed by a spread on a baking sheet to allow for adequate air circulation. They should roast until they achieve a golden-brown color and a firm texture, typically around the 20-minute mark. If they aren’t crisping up, try increasing the oven temperature by 25°F and checking on them periodically.

To ensure that your quinoa is perfectly cooked and fluffy, remember to rinse it under cold water before cooking. This removes saponins, which can impart a bitter taste. Keep a lid on the pot while it cooks to capture steam and moisture, allowing it to absorb the water effectively. After cooking, let it sit covered off the heat for about 5 minutes before fluffing it with a fork; this final step truly enhances the texture.

Ingredients

For the Bowl

2 medium sweet potatoes
1 cup cooked quinoa
1 cup kale, chopped
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

For the Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
Water to thin

Preparation Steps

Steps

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Place them on a baking tray and roast for about 40 minutes or until tender.

Cook the Quinoa

While the sweet potatoes are baking, cook the quinoa according to package instructions. Set aside when done.

Roast the Chickpeas

In a bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking tray and roast for about 20 minutes, until crispy.

Make the Tahini Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a drizzling consistency.

Assemble the Bowl

Once the sweet potatoes are cool enough to handle, slice them open and fluff up the insides with a fork. Layer the quinoa, chopped kale, roasted chickpeas, and drizzle with tahini dressing. Enjoy!

Enjoy Your Bowl

Pro Tips

Feel free to substitute the chickpeas with black beans or add your favorite roasted vegetables for a personal twist.

Make-Ahead and Storage Tips

One of the great things about the Baked Sweet Potato Soul Bowl is its meal prep potential. You can roast the sweet potatoes and chickpeas ahead of time, storing them in airtight containers in the refrigerator for up to four days. Quinoa can also be cooked in advance and kept in the fridge; make sure it's cooled completely before transferring it to avoid moisture buildup.

When ready to assemble, simply reheat the sweet potatoes and chickpeas in the oven or microwave for a few minutes until warmed through. Keep the tahini dressing separate until you’re ready to serve to maintain its ideal consistency, as it may thicken in the fridge.

Serving Suggestions and Variations

Feel free to customize the bowl according to your preferences! For an extra crunch, add nuts or seeds such as pumpkin or sunflower seeds. You can also introduce a variety of fresh herbs — cilantro or parsley makes a delightful garnish. For a boost of flavor, consider adding pickled onions or avocado slices for creaminess.

If you're looking for a different twist, try swapping the kale for another leafy green such as spinach or arugula. You can also switch out chickpeas for black beans or lentils, which will work just as well in this bowl while providing their unique texture and flavor.

Questions About Recipes

→ Can I meal prep this dish?

Absolutely! The bowl keeps well in the fridge for up to 4 days and can be reheated easily.

→ What can I use instead of tahini?

If you're looking for alternatives, try almond butter or peanut butter, though the flavor will vary slightly.

→ Can I add protein to this bowl?

Yes! Grilled chicken, tofu, or even some nuts can add additional protein boost.

→ Is this recipe gluten-free?

Yes, all ingredients used in this recipe are naturally gluten-free. Just be sure your quinoa is certified gluten-free.