Description
Indulge in a nourishing bowl filled with hearty grains, roasted sweet potatoes, vibrant vegetables, and a creamy maple tahini dressing that elevates every bite.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- 3 tbsp tahini
- 2 tbsp pure maple syrup
- 1 tbsp lemon juice
- Water (as needed for consistency)
- 1 ripe avocado
- 1 cup canned chickpeas (drained and rinsed)
Instructions
- Rinse quinoa under cold water until clear. In a medium pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- Preheat oven to 425°F (220°C). Dice sweet potatoes into bite-sized cubes, toss in olive oil, salt, pepper, and your choice of spices. Spread on a baking sheet and roast for about 25-30 minutes until golden brown.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and enough water to achieve a creamy yet pourable consistency.
- In each serving bowl, layer cooked quinoa as the base. Top with roasted sweet potatoes, halved cherry tomatoes, and fresh spinach leaves.
- Slice avocado and arrange on top. Add roasted chickpeas for added crunch.
- Drizzle with maple tahini dressing before serving.
Nutrition
- Serving Size: Approximately 1 bowl (400g)
- Calories: 540
- Sugar: 12g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
Keywords: - Customize by swapping quinoa with farro or adding seasonal vegetables. - Let the dressing sit for a few minutes before drizzling to enhance flavors. - Store leftovers in airtight containers for up to three days; keep components separate until ready to serve.