Description
A vibrant bowl packed with anti-inflammatory ingredients, topped with creamy tahini yogurt and roasted vegetables.
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 1 cup quinoa under cold water for about a minute to remove the bitter saponins.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, cover, reduce to a simmer, and cook for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
- Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 2 Tbsp olive oil, 1 tsp cumin, salt, and pepper to taste. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a skillet, heat 1 Tbsp olive oil over medium heat. Add drained chickpeas, 1 tsp turmeric, 1 tsp cumin, salt, and pepper. Sauté for about 10 minutes until crispy and golden.
- In a bowl, whisk together ½ cup tahini, ½ cup plain yogurt, the juice of 1 lemon, and a pinch of salt. Add water gradually for desired consistency.
- In serving bowls, layer the cooked quinoa, topped with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices. Drizzle with tahini yogurt sauce.
Notes
This dish keeps well in the fridge for up to 4 days. Feel free to batch-cook for quick meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg