Description
A bright, nourishing bowl featuring roasted sweet potatoes, crispy chickpeas, quinoa, and a silky lemon-tahini yogurt drizzle for a satisfying and healthy meal.
Ingredients
- 1 cup Quinoa, rinsed before cooking
- 2 cups Water (for cooking quinoa)
- 2 medium Sweet Potatoes, diced
- 1 can Chickpeas, drained and rinsed (about 15 oz)
- 2 tablespoons Olive Oil (divided for roasting and sautéing)
- 1 teaspoon Cumin (divided)
- 1 teaspoon Turmeric (divided)
- Pinch of salt (to taste)
- ½ cup Tahini
- ½ cup Plain Yogurt (or a dairy-free alternative)
- 1 tablespoon Lemon Juice, freshly squeezed
- Warm water (to thin, if needed)
- 2 cups Fresh Spinach (or kale/arugula)
- 1 medium Avocado, sliced
Instructions
- Cook the Quinoa: Combine the rinsed quinoa with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed (about 15 minutes). Fluff with a fork.
- Preheat Oven & Prep Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon cumin, ½ teaspoon turmeric, and a pinch of salt. Spread in a single layer on a baking sheet.
- Roast Chickpeas Alongside: Toss drained and rinsed chickpeas with the remaining 1 tablespoon olive oil, ½ teaspoon cumin, and ½ teaspoon turmeric. Spread them on a different section of the same baking sheet (or a second sheet). Roast the sweet potatoes for 20–25 minutes and the chickpeas for 18–22 minutes, turning the chickpeas once for even crisping.
- Whisk the Lemon-Tahini Yogurt Sauce: Whisk together tahini, plain yogurt, and lemon juice until smooth. Thin with warm water a tablespoon at a time to reach a drizzleable consistency.
- Sauté or Prep the Greens: Quickly sauté the spinach in a skillet with a little olive oil for 1–2 minutes if you prefer it wilted, or keep it raw for more texture.
- Assemble the Bowls: Divide the cooked quinoa between bowls. Top with roasted sweet potatoes, roasted chickpeas, sautéed or raw spinach, and sliced avocado. Drizzle the lemon-tahini yogurt sauce over each bowl and serve immediately.
Notes
This bowl is great for meal prep; components hold up well for a few days in the fridge. Leftover roasted chickpeas will soften over time; re-crisp them in a hot oven or skillet before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean