Ingredients
1 cup cooked quinoa
1 cup roasted sweet potato, diced
1/2 cup chickpeas, roasted
1/2 avocado, sliced
1 cup spinach
1/4 cup shredded carrots
1 tablespoon sesame seeds
1 tablespoon olive oil
Salt and pepper to taste
Tahini Yogurt Dressing:
2 tablespoons tahini
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon maple syrup
1 tablespoon water (or more to adjust consistency)
Salt and pepper to taste
Instructions
-
Roast the Sweet Potatoes & Chickpeas:
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes and chickpeas with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway.
-
Cook the Quinoa:
- Prepare quinoa according to package instructions.
-
Make the Dressing:
- In a small bowl, whisk together tahini, Greek yogurt, lemon juice, maple syrup, salt, and pepper.
- Gradually add water until you reach a smooth, pourable consistency.
-
Assemble the Bowl:
- Place quinoa in a bowl and arrange roasted sweet potato, chickpeas, spinach, avocado, and shredded carrots around it.
- Drizzle with tahini yogurt dressing and sprinkle with sesame seeds.
-
Serve & Enjoy!
Notes
Grain Swap: Use brown rice, farro, or couscous instead of quinoa.
Protein Boost: Add grilled chicken, tofu, or a boiled egg.
Dressing Twist: Substitute tahini with almond butter or add sriracha for heat.
Storage: Store components separately for up to 3 days; add avocado fresh before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad, Bowl
- Method: Roasting, Assembling
- Cuisine: Mediterranean, Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 2 servings
- Calories: 400 kcal