Sweet Potato Honey Mustard Bowl

• servings: 4 very small servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 medium sweet potatoes, peeled and cubed

2 Tbsp. extra-virgin olive oil, divided

1 tsp. smoked paprika

1/2 tsp. ground cumin

1/2 tsp. garlic powder

3/4 tsp. kosher salt, divided

1/4 tsp. black pepper

10 oz. green beans, trimmed and halved

1 cup dry (uncooked) quinoa

2 cups vegetable broth

1 pint cherry tomatoes, halved

1 ripe avocado, sliced

Fresh chopped parsley or chives for garnish

Dressing

2 Tbsp. extra-virgin olive oil

2 Tbsp. tahini

1 1/2 Tbsp. honey

2 tsp. Dijon mustard

3/4 tsp. ground turmeric

1/4 tsp. each kosher salt and black pepper

Directions

Cook Quinoa

Combine quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes. Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy.

Meanwhile, Roast Vegetables

1. Preheat oven to 425ºF. Place sweet potatoes on a large rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/2 tsp. salt. Bake for 15 minutes.

2. Toss sweet potatoes and move to one half of the baking sheet. Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through (optional).

3. Toss green beans with sweet potatoes so they coat in some of the spices.

Prepare Turmeric Honey Mustard

In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

Assemble Bowls

Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm.

Notes

From Rachel:

I added a few Tbsp water to the dressing to stretch it further. This gal’s recipes can be yummy but portions are tiny so this is good to double if you want a lot of leftovers.

If you haven’t used tahini before, it separates quickly, so stir and stir and stir before use, especially when you first buy it.

Nutrition

• Serving Size: 1 bowl
• Calories: 445 kcal
• Total Fat: 24 g
• Saturated Fat: 1.5 g
• Sodium: 710 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 10 g
• Total Sugars: 12 g
• Protein: 11 g