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Roasted Sweet Potato and Chickpea Quinoa Salad Bowl

A vibrant, healthy power bowl featuring fluffy quinoa, roasted sweet potatoes, crispy chickpeas, fresh arugula, feta, pomegranate arils, and a balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Base
  • 1 cup tri-color or white quinoa rinsed
  • 2 cups vegetable broth or water
Roasted Vegetables
  • 1 large sweet potato peeled and diced
  • 1 can chickpeas (15 oz) drained, rinsed, and dried
  • 2 tbsp olive oil for roasting
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper
Fresh Salad Components
  • 4 cups fresh baby arugula
  • 1 medium red bell pepper thinly sliced
  • 1 tbsp olive oil for tossing greens
Toppings
  • 0.5 cup pomegranate arils
  • 0.33 cup feta cheese crumbled
  • 3 tbsp balsamic glaze for drizzling

Equipment

  • Large rimmed baking sheet
  • Medium saucepan
  • Fine-mesh strainer
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes and dried chickpeas with 2 tbsp olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25-30 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
  4. While roasting, combine rinsed quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let sit off heat for 5 minutes, then fluff.
  5. In a bowl, toss the cooked quinoa and fresh arugula with 1 tbsp of olive oil.
  6. Top the quinoa and greens with the roasted sweet potatoes, chickpeas, and sliced red bell pepper.
  7. Garnish generously with pomegranate arils and crumbled feta cheese.
  8. Drizzle with balsamic glaze just before serving.

Notes

Great for meal prep! Store the roasted ingredients and quinoa separately from the greens and fresh toppings until ready to eat.