How I Like to Roast Sweet Potatoes
We roast cubed sweet potatoes in a bit of oil and salt ahead of time to toss in salads, frittatas, tacos and, of course, grain bowls like this one. Sweet potatoes pair well with many kinds of flavors from spicy chipotle to this combination, which includes cinnamon, allspice, and cloves, inspired by shawarma recipes. What I love about this blend is that it takes what we often think of as baking spices and uses them into a warm, savory way.
How to Make a Grain Bowl
For this bowl, I like to use quinoa because it’s higher in protein, but you could easily swap out the quinoa for bulgur or rice. The avocado adds a nice creamy texture while the hummus brings everything together. I eat almost every grain bowl with a dollop of hummus. It adds protein and helps keep the quinoa in place while trying to take a bite!
How to Avoid Bitter Quinoa
Quinoa can have an unpleasant, bitter flavor. Be sure to rinse the quinoa in a strainer before cooking to help eliminate that unwanted taste in your mouth!
More Favorite Grain Bowls!
Mediterranean Chickpea Bowls with Tahini Sauce Grilled Shrimp Taco Bowl Black Bean Burrito Bowl Pressure Cooker Chipotle Chicken and Rice Bowls Black Rice Bowls with Tofu and Veggies
Also, I use “pinches” for some of the spices used in this recipe, but pinches work just as well as 1/8 teaspoon, if you would rather measure. In a small bowl or ramekin, combine the sea salt, black pepper, allspice, turmeric, garlic powder, ginger, and the pinches of cloves, cinnamon, chili powder, and oregano. Sprinkle the spices over the sweet potatoes and toss until they are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 25 to 30 minutes. Remove from the oven and set aside.
