Ingredients
1lbsweet potatoes,peeled and cut into ¼-inch cubes, roughly 1 large sweet potato
2tbspolive oil
½tspsea salt
¼tspblack pepper
½tspallspice
½tspturmeric
½tspgarlic powder
¼tspground ginger
pinchesground cloves,cinnamon, chili powder, and oregano
1cupquinoa,uncooked
1cupwater
1cupvegetable broth
1large avocado,sliced
½cuphummus
¼cupflat leaf parsley,loosely packed, chopped
Preparation
Preheat oven to 400 degrees 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 for 25 to 30 minutes.
Remove from the oven and set aside.
While the sweet potatoes are cooking, rinse the quinoa and place it 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.
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.
