Roasted Sweet Potato & Crispy Chickpea Bowl with Cashew-Ginger Dressing
This bowl is built around a cashew-ginger dressing that’s worth making on its own — the kind you end up putting on noodles, roasted vegetables, and grain salads for the rest of the week. The rest of the bowl is straightforward: two kinds of potato, crispy air-fryer chickpeas, massaged kale, quinoa, and avocado. The dressing is loosely inspired by Sweetgreen’s miso-ginger sauce, remade at home in your Vitamix with pantry staples you probably have. Roast the potatoes, run the chickpeas through the air fryer while the quinoa cooks, blend the dressing, and the whole thing comes together in about an hour — most of it hands-off. Two kinds of potato sounds like extra work, but sweet potato and red potato bring genuinely different textures: caramelized and creamy versus firmer and savory. Store the dressing separately and this holds well for four days, which makes it a strong meal-prep candidate.
Leave a Reply