Description
A vibrant and nutritious bowl filled with roasted sweet potatoes, chickpeas, and a creamy turmeric-tahini dressing, ideal for a cozy dinner or meal prep.
Ingredients
Scale
- 1 cup cooked quinoa (or brown rice)
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or pan-fried
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp warm water, to thin
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper, then spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway through.
- Cook the quinoa according to package directions. Once ready, fluff it with a fork and set it aside.
- Whisk together tahini, turmeric, lemon juice, maple syrup, and warm water in a small bowl until smooth and creamy.
- Layer the quinoa in serving bowls, adding the roasted sweet potatoes, chickpeas, and mixed greens on top.
- Top with sliced avocado and drizzle generously with the turmeric-tahini dressing.
- Garnish with seeds or fresh herbs if desired, and serve warm or at room temperature.
Notes
Store leftovers in the fridge for up to three days and keep the dressing separate until ready to eat to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: anti-inflammatory, healthy bowl, vegan dinner, quinoa recipes, meal prep