Description
A vibrant and nourishing dish featuring quinoa, roasted sweet potatoes, and chickpeas, all drizzled in a creamy tahini dressing.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 cup uncooked farro or brown rice (optional)
- 2 medium sweet potatoes, diced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 2 cups spinach or kale
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds (optional)
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1–2 tablespoons water (to thin)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes and broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a small bowl, whisk tahini, lemon juice, minced garlic, olive oil, cumin, salt, and pepper. Gradually add water until desired consistency is achieved.
- Assemble bowls with a base of quinoa, topped with roasted sweet potatoes, broccoli, cherry tomatoes, cucumber, and spinach or kale.
- Top with chickpeas, sliced avocado, and pumpkin or sesame seeds. Drizzle with tahini dressing and serve immediately.
Notes
Store in the fridge for 3-4 days. Prep veggies and quinoa ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: grain bowls, tahini dressing, healthy meals
