For me, a reset meal has to be three things: healthy, delicious, and (most importantly) easy! This Sweet Potato Feta Quinoa Bowls recipe is my go-to fall meal. It’s made from just a few simple ingredients - perfect for a cosy dinner - be sure to save the leftovers for lunch!
1/2cupcooked chickpeasdrained and rinsed if from a can
1/3cupcrumbled feta cheese
1/4cup thinly slicedred cabbage
1/4cupwhole raw almondstoasted and chopped
2thinly sliced green onions (aka scallions)
Juiceof 1/2lemonplus more to taste
Roast The Sweet Potatoes: Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
Make The Grain Bowl: Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and pinches of salt and pepper, to taste. Toss and serve in bowls.