Park Power Bowl Recipe
quinoa, grains, sweet potato, avocado HUMMUS, CRISPY CHICKPEAS, RED ONION, DICED TOMATOES, CANDIED JALAPEÑOS, SLICED ALMONDS, CHIA SEEDS, citrus vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Roast the Sweet Potato
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
- 3
Crispy Chickpeas
Drain and rinse the canned chickpeas. Pat them dry with a paper towel. Toss with olive oil, salt, and spices of your choice (like paprika or garlic powder). Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until crispy.
- 4
Assemble the Bowl
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, crispy chickpeas, diced red onion, diced tomatoes, candied jalapeños, and sliced almonds. Drizzle with citrus vinaigrette and top with avocado hummus.
- 5
Serve
Mix all the ingredients gently, taste, and adjust seasoning if needed. Serve the Park Power Bowl immediately and enjoy!
