Gluten-Free Baked Sweet Potato Bowl
Baked sweet potato halves are filled with rice or quinoa, wilted spinach and roasted chickpeas and broccoli, then drizzled with a tamari-lemon dressing. Chicken or shrimp can stand in for the chickpeas.
At a glance: This medium lunch recipe yields 4 servings in about 45 minutes (10 min prep, 35 min cook). It uses 12 ingredients — including sweet potatoes, chickpeas, broccoli florets — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Baked Sweet Potato Bowl: When preparing this lunch recipe, to prevent cross-contamination, always use clean utensils and cutting boards. Ensure that all packaged ingredients, especially sauces and grains, are gluten-free to avoid any trace of gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Baked Sweet Potato Bowl: This recipe is naturally gluten-free when using gluten-free grains and sauces. It avoids all gluten-containing grains and ingredients.
Ingredients
Shop links on this page are for chickpeas, drained and patted dry, smoked paprika, cooked rice or quinoa. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Bake the halves until a knife slides into the thickest part with no resistance and the cut sides are browned and sticky where they touch the parchment. Flesh that is still firm will not mash smoothly into the filling.
- If you use chicken, cook it to 165°F in the thickest piece rather than judging by color. Shrimp is done as soon as it turns opaque and curls into a loose C shape; a tight O shape means it has overcooked.
- Use tamari labeled gluten-free for the sauce, and if you start with precooked chicken, seasoned tofu or a bottled dressing, make sure each is labeled gluten-free too. Marinades and seasoning blends are where gluten usually hides in a bowl like this.
Common questions
How long does Gluten-Free Baked Sweet Potato Bowl take?
Gluten-Free Baked Sweet Potato Bowl takes about 45 minutes: 10 minutes to prep and 35 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Baked Sweet Potato Bowl with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Baked Sweet Potato Bowl?
Check sweet potatoes, halved lengthwise, chickpeas, drained and patted dry, broccoli florets before they go into Gluten-Free Baked Sweet Potato Bowl. To prevent cross-contamination, always use clean utensils and cutting boards. Ensure that all packaged ingredients, especially sauces and grains, are gluten-free to avoid any trace of gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Which gluten-free swaps does Gluten-Free Baked Sweet Potato Bowl use?
Gluten-Free Baked Sweet Potato Bowl relies on gluten-free tamari or coconut aminos. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
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