Purple Sweet Potato Power Bowl

Seeing how I’ve never had purple sweet potato, dinner tonight was and experiment all in its own. I preheated the oven to 375 and began my prepping. I cut the sweet potato into cubes and drizzled that with pepper and tbs of olive oil. Threw those bad boys in the oven and set my timer to 30 minutes. I proceeded to cooking the quinoa in a separate pan with garlic, kosher salt, and a tbs of extra virgin olive oil. I seasoned the chickpeas with pepper, garlic and a pinch of chile powder. On a separate pan i laid the chickpeas out and threw them in the oven to roast for 10 minutes. Once the 30 minutes were up i simply turned the oven off and let both the sweet potato and the chickpeas sit for another 5 minutes. While the potatoes are roasting you can always prep your veggies. The prep was simple. I shredded the carrots and sliced the avocado. For plating I used a slightly shallow dish and threw in my spring veggie mix as the base. I neatly sectioned every component around the plate and placed the hummus in the center, drizzled some pepper around the dish and topped it all off with the lemon juice. Surprisingly it exceeded expectations! The cherry tomatoes complemented perfectly with the potato and the spring mix while the avocado and chickpeas gave it a very smooth and tender texture. However, the backbone, the one ingredient that truly made this an exceptional dish was the hummus. So even though the recipe calls for 3 tbs don’t be afraid to through in a little extra.