Description
A vibrant, nutritious quinoa bowl topped with roasted sweet potatoes, chickpeas, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup spinach or kale
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. Combine quinoa and water or broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and set aside.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, avocado, spinach or kale, pomegranate seeds, and walnuts. Toss gently to mix.
- For the tahini dressing, whisk together tahini, lemon juice, minced garlic, and salt. Add water gradually until smooth and pourable.
- Drizzle the tahini dressing over the bowl and gently combine. Season with salt and pepper to taste, then serve immediately or store in the refrigerator for later.
Notes
Rinse quinoa to remove bitterness; use seasonal vegetables of your choice. Homemade dressing enhances freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg