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!
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.
For the sweet potatoes:
- 1 pound sweet potatoes, peeled and cut into 1/4-inch cubes (roughly 1 large sweet potato)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Pinches of ground cloves, cinnamon, chili powder, and oregano
For the quinoa:
- 1 cup quinoa (uncooked)
- 1 cup water
- 1 cup vegetable broth
- 1 large avocado, sliced
- 1/2 cup hummus
- 1/4 cup loosely packed flat-leaf parsley, chopped
1 Roast the sweet potatoes: Preheat oven to 400˚F. Place the sweet potatoes on a rimmed baking sheet and toss with the olive oil.
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.
2 Cook the quinoa: While the sweet potatoes are cooking, rinse the quinoa and place in a pot with the water and vegetable broth. Bring to a boil, cover, simmer, and cook for about 15 minutes, until nearly all the water is absorbed. Remove from heat and let the quinoa rest for 10 minutes.
3 Assemble the bowls: Divide the quinoa into four bowls. Top with the sweet potatoes, a dollop of hummus, and a quarter of the avocado. Sprinkle with fresh parsley before serving.