Description
A vibrant bowl packed with roasted sweet potatoes, chickpeas, mixed greens, and a creamy turmeric-tahini dressing, perfect for cozy dinners.
Ingredients
Scale
- 1 cup cooked quinoa (or brown rice)
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or pan-fried
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp warm water (to thin)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas in olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.
- Cook the quinoa according to package directions, usually about 15 minutes. Once done, fluff it with a fork and set aside to cool slightly.
- Prepare the dressing by whisking together tahini, ground turmeric, lemon juice, maple syrup, and warm water in a small bowl. It should be smooth and creamy—if it’s too thick, add a little more warm water until you reach your desired consistency.
- Assemble your bowls: in each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- Top with sliced avocado and generously drizzle with turmeric-tahini dressing.
- Garnish your creation with seeds or fresh herbs, if desired, and serve warm or at room temperature for an inviting presentation.
Notes
For extra flavor, add smoked paprika to the chickpeas and lemon zest to the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg