Description
A nutrient-packed power bowl featuring roasted sweet potatoes, quinoa, and colorful veggies, finished with a creamy tahini dressing.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup canned chickpeas, drained and rinsed
- 1 cup shredded red cabbage
- 1 cup baby spinach
- 1 avocado, sliced
- 1/4 cup pumpkin seeds or sunflower seeds
- For tahini dressing: 3 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon maple syrup, 2 tablespoons water, salt to taste
Instructions
- Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- While sweet potatoes roast, cook quinoa: rinse quinoa, combine with water or broth in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork.
- Prepare tahini dressing by whisking tahini, lemon juice, maple syrup, water, and salt until smooth. Add more water to reach desired consistency.
- Assemble bowls with a base of cooked quinoa. Top with roasted sweet potatoes, chickpeas, cabbage, spinach, avocado, and seeds.
- Drizzle tahini dressing over each bowl and serve.
Notes
- You can prep all components ahead of time for quick assembly.
- Swap chickpeas for black beans or lentils for variety.
- Customize with seasonal vegetables or herbs.
- Use store-bought dressing if short on time.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 8g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg