Description

A beautifully layered Mason Jar Sweet Potato Grain Bowl that combines tender sweet potatoes, fluffy grains, and crisp greens, making it a portable and healthy meal option.

Ingredients

Scale

1 cup Cooked Grains (Quinoa, Farro, Brown Rice)
1 medium Sweet Potato, diced
1–2 cups Fresh Baby Spinach or Arugula
3 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Maple Syrup or Honey
1 clove Garlic, minced
Salt and Freshly Ground Black Pepper to taste
1/2 cup Chickpeas (canned, rinsed, drained)
2 tbsp Toasted Pecans or Walnuts
1 tbsp Crumbled Feta Cheese (optional)
1 tbsp Fresh Parsley or Cilantro, chopped

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Instructions

Preheat oven to 400°F (200°C). Dice the sweet potato into 1/2-inch cubes, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until tender
Cook the grains according to package instructions, usually combining 1 cup of quinoa with 2 cups of water, bringing to a boil, then simmering covered for 15 minutes
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper for the dressing
Layer the ingredients in a Mason jar starting with the dressing, followed by chickpeas, roasted sweet potatoes, cooked grains, nuts, and finishing with fresh greens on top
Seal the jar and refrigerate for up to 4 days. When ready to eat, invert the jar into a bowl and toss to coat

Notes

Ensure all cooked components are completely cool before assembling to prevent sogginess.

Consider adding a sprinkle of smoked paprika or chili powder to the sweet potatoes for extra flavor.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 10 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 12 g
Protein: 18 g
Cholesterol: 10 mg