Gluten-Free Baked Sweet Potato Bowl

Ingredients

• 2 medium sweet potatoes, halved lengthwise 2 medium sweet potatoes, halved lengthwise
• 1 cup cooked rice, quinoa, or certified GF noodles 1 cup cooked rice, quinoa, or certified GF noodles
• 1 cup protein of choice (chicken, shrimp, tofu, chickpeas) 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
• 2 cups fresh vegetables of choice (e.g., broccoli florets, bell pepper strips, spinach) 2 cups fresh vegetables of choice (e.g., broccoli florets, bell pepper strips, spinach)
• 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing) 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the halved sweet potatoes cut-side down on the prepared baking sheet and bake for about 20-25 minutes, or until fork-tender and slightly caramelized. While the sweet potatoes are baking, prepare your base by cooking rice or certified gluten-free noodles according to package directions, aiming for about 15-20 minutes of cooking time.

2. 2

   In a separate skillet, cook or prepare your chosen protein, ensuring any seasonings or marinades used are certified gluten-free. If using chicken or shrimp, cook until no longer pink and heated through, which should take about 5-7 minutes. For tofu or chickpeas, sauté until lightly browned and warmed, about 5 minutes. Prepare your fresh vegetables by washing and chopping them into bite-sized pieces; if roasting vegetables like broccoli or bell peppers, add them to the sweet potato baking sheet for the last 10-15 minutes of cooking until tender-crisp.

3. 3

   In a small bowl, whisk together the gluten-free sauce (such as GF tamari or your chosen GF dressing), fresh lemon juice or rice vinegar, and sesame oil or olive oil. Season this dressing with salt and black pepper to taste, whisking until well combined. This should take about 1-2 minutes to create a smooth, emulsified sauce.

4. 4

   Once the sweet potatoes are tender, carefully remove them from the oven. Scoop out some of the flesh from the center of each sweet potato half, leaving a border to create a boat. Gently mash the scooped-out sweet potato flesh with a fork and mix it with the cooked rice or certified gluten-free noodles, your protein, and the fresh vegetables. This mixture should be warm and fragrant.

5. 5

   Spoon the sweet potato and grain mixture back into the hollowed-out sweet potato skins. Drizzle generously with the prepared gluten-free dressing, ensuring an even coating. Serve these loaded sweet potato bowls immediately while warm, or cover and refrigerate for a delicious make-ahead meal.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.