Description
A wholesome and vibrant roasted sweet potato quinoa bowl featuring crispy spiced chickpeas, fresh greens, and creamy tahini dressing. This nutritious and flavorful recipe is perfect for a healthy lunch or dinner, packed with plant-based proteins, fiber, and delicious textures all in one bowl.
Ingredients
Scale
Roasted Sweet Potato
- 1 large sweet potato, diced
- 1 tbsp olive oil
- Salt & pepper to taste
Chickpeas
- 1 can (15 oz) chickpeas, drained & rinsed
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Drizzle of olive oil (about 1 tsp)
Quinoa and Greens
- 1 cup cooked quinoa
- 2 cups mixed greens or baby spinach
- 1 avocado, sliced (optional)
Tahini Dressing
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2–4 tbsp warm water (to thin)
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Roast Sweet Potato: Toss diced sweet potato with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and caramelized.
- Prepare Chickpeas: Pat chickpeas dry with a paper towel. Toss with smoked paprika, garlic powder, and a drizzle of olive oil. Spread on a separate baking sheet and roast for 20 minutes until crisp and golden.
- Make Tahini Dressing: In a bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth and creamy. Adjust the consistency with water as needed and season with salt to taste.
- Assemble Bowls: Divide cooked quinoa into serving bowls. Top with roasted sweet potatoes, crispy chickpeas, and mixed greens or baby spinach. Add sliced avocado if desired.
- Serve: Drizzle the tahini dressing over the assembled bowls and enjoy warm or cold as preferred.
Notes
- You can swap quinoa for brown rice or farro if preferred.
- For extra protein, add roasted chicken or tofu.
- Adjust the spice in chickpeas by adding cayenne or chili powder.
- Use fresh lemon juice for best flavor in the dressing.
- This recipe is great for meal prep and keeps well refrigerated for up to 3 days.
