A colorful bowl of freshness that balances comfort and health.
There’s a reason nourish bowls are everywhere: they’re flexible, filling, and endlessly vibrant. This vegetarian version brings together creamy avocado, roasted Japanese sweet potato, nutty quinoa, and chickpeas — then layers in falafel, fresh greens, sprouts, and a dollop of ricotta cheese. It’s hearty enough to be dinner, yet light enough to leave you feeling energized.
Ingredients
- Quinoa (base grain)
- Japanese Sweet Potato, cubed and roasted
- Avocado, halved
- Chickpeas, cooked or canned
- Falafel (store-bought or homemade)
- Cherry Tomatoes, halved
- Baby Spinach (or mixed leafy greens)
- Sunflower Sprouts
- Ricotta Cheese
- Lemon Wedge
- Olive Oil, Salt, and Pepper (for seasoning)
Preparation
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Roast sweet potato cubes with olive oil, salt, and pepper until golden.
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Cook quinoa until fluffy, then season lightly.
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In a large bowl, layer quinoa as the base.
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Arrange roasted sweet potato, avocado, chickpeas, cherry tomatoes, spinach, and falafel on top.
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Add a dollop of ricotta cheese in the center.
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Garnish with sunflower sprouts and a lemon wedge.
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Serve immediately, drizzling with extra olive oil if desired.
Shop the Recipe
Japanese Sweet Potato – Shop Now
Avocado – Shop Now
Cherry Tomatoes – Shop Now
Baby Spinach – Shop Now
Sunflower Sprouts – Shop Now
Lemon – Shop Now
Recommendation: Add some cherries or apple slices to this salad for a bittersweet flare.
