Description
Indulge in this vibrant, nutrient-packed bowl featuring quinoa, roasted sweet potatoes, and a creamy maple tahini dressing—a delightful meal that nourishes both body and soul.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes
- 1 can (15 oz) chickpeas
- 2 cups fresh spinach or kale
- 3 tbsp tahini
- 2 tbsp pure maple syrup
- 1 tbsp lemon juice
- Water (to reach desired consistency)
- 2 tbsp olive oil
- Salt and pepper (to taste)
Instructions
- Rinse quinoa under cold water. In a medium saucepan, 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 fluffy.
- Preheat your oven to 400°F (200°C). Chop sweet potatoes into bite-sized cubes, toss with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until golden brown and tender.
- Drain and rinse chickpeas. Pat them dry with a paper towel to ensure crispiness. Toss with olive oil and seasonings of your choice. Add to the baking sheet with sweet potatoes during the last 10 minutes of roasting.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and enough water to reach your desired consistency. Season with salt and pepper to taste.
- In each serving bowl, add quinoa as the base followed by roasted sweet potatoes, chickpeas, and fresh spinach or kale.
- Generously drizzle maple tahini dressing over each bowl. Mix gently if you prefer or serve as is.
Nutrition
- Serving Size: 1 bowl (~400g)
- Calories: 480
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: - For added flavor in your grains, consider cooking quinoa in vegetable broth instead of water. - Swap out seasonal vegetables according to what you have on hand for variety. - Feel free to add proteins like grilled chicken or tofu for a heartier meal.