Description
A healthy and flavorful bowl featuring roasted sweet potatoes, crispy chickpeas, and a creamy tahini yogurt sauce.
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 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. Fluff with a fork and keep it warm.
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender. Turn once halfway through.
- In a skillet, heat olive oil over medium heat; add chickpeas with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.
- Whisk together tahini, yogurt, lemon juice, salt, and enough water to achieve desired 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
Make sure to rinse the quinoa to remove bitterness. The tahini sauce improves as it sits, so feel free to make it ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg
Keywords: glow bowl, healthy recipe, vegetarian, meal prep, tahini yogurt, anti-inflammatory