Description
A delightful bowl packed with roasted sweet potatoes, chickpeas, quinoa, and a creamy turmeric-tahini dressing, perfect for a healthy family dinner.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups mixed greens
- 1 avocado, sliced
- For the dressing: 3 tablespoons tahini, 1 teaspoon turmeric, juice of 1 lemon, 1 tablespoon maple syrup, warm water to thin
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Meanwhile, cook quinoa according to package directions. Fluff when done.
- For the dressing, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth.
- In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and greens. Top with avocado and drizzle with dressing.
- Serve warm or at room temperature.
Notes
Store leftover components separately for freshness. Reheat by microwaving or in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg