Ingredients
Scale
1 cup quinoa
2 medium sweet potatoes, diced
2 cups fresh baby spinach
1 can (15 oz) chickpeas, drained
1 ripe avocado, sliced
½ cup tahini
½ cup plain plant-based yogurt
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground turmeric
3 Tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Cook in a saucepan with 2 cups water; bring to boil, cover, reduce heat, and simmer for about 15 minutes until water is absorbed.
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes in 1 Tbsp olive oil, 1 tsp cumin, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
- In a skillet, heat 2 Tbsp olive oil over medium heat; add chickpeas with turmeric, 1 tsp cumin, salt, and pepper. Sauté for about龙 10 minutes until crispy.
- Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve a smooth, drizzling consistency.
- Assemble bowls by layering quinoa as the base followed by roasted sweet potatoes and chickpeas. Top with spinach leaves and avocado slices. Drizzle with tahini-yogurt sauce.
Notes
- For meal prep, store cooked components separately for up to 4 days. Assemble fresh when ready to eat.
- Pat chickpeas dry before sautéing for optimal crispiness.
- Add extra water to the sauce gradually to reach your preferred thickness.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Bowl
- Calories: 610 calories
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg