Description
A vibrant vegan grain bowl with quinoa, roasted sweet potatoes, chickpeas, and avocado topped with a creamy tahini dressing.
Ingredients
1 medium sweet potato, peeled and cubed (1-inch)
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small garlic clove, minced
2 cups cooked quinoa
1 (15-ounce) can chickpeas, rinsed
1 ripe avocado, diced
¼ cup chopped fresh parsley or cilantro
Instructions
1. Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Spread on baking sheet and roast 15–18 minutes, stirring halfway through.
2. While sweet potatoes roast, whisk remaining olive oil, tahini, lemon juice, garlic, water, and remaining salt and pepper in a small bowl to make dressing.
3. To serve, divide quinoa into 4 bowls. Top with sweet potatoes, chickpeas, and avocado.
4. Drizzle with tahini sauce and sprinkle with parsley or cilantro.
Notes
To save time, prep the quinoa in advance or use pre-cooked frozen quinoa.
You can substitute sweet potatoes with roasted carrots or butternut squash.
This bowl stores well for 2–3 days in the fridge without the avocado.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Vegetarian & Vegan Bowls
- Method: No-Cook / Roast
- Cuisine: Global / Vegan