Description
A hearty and nutritious bowl combining roasted sweet potatoes, fluffy quinoa, and a tangy lemon tahini dressing for a balanced meal.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the dressing: 1/4 cup tahini
- Juice of 2 lemons
- 1 garlic clove, minced
- Water as needed to thin
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While potatoes roast, cook quinoa according to package instructions.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and remaining olive oil. Add water to reach desired consistency.
- Assemble bowls by layering cooked quinoa, roasted sweet potatoes, and chickpeas. Drizzle with lemon tahini dressing and serve.
Notes
For a vegan option, ensure all ingredients are plant-based. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Dish
- Cuisine: Vegetarian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 65g
- Protein: 15g