Description
A vibrant and customizable meal featuring wholesome ingredients that nourish the body and uplift the spirit.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup fresh spinach leaves
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 avocado, sliced
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup diced cucumber
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 small clove garlic, minced
- Water to thin dressing as needed
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until tender and caramelized.
- Prepare the quinoa according to package instructions and set aside to cool.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth and creamy. Adjust the thickness as needed.
- In each bowl, place a mound of quinoa at the center and arrange the roasted sweet potato, spinach, chickpeas, avocado, red cabbage, and cucumber around it.
- Drizzle the tahini dressing over the top and sprinkle with toasted pumpkin seeds.
- Serve immediately or refrigerate covered, mixing before serving if made in advance.
Notes
Store components separately to maintain freshness, especially avocado. Roasted sweet potatoes and cooked quinoa can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg