Description
A vibrant and nutritious bowl made with roasted sweet potatoes, chickpeas, and creamy avocado, drizzled with a turmeric-tahini dressing.
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 (for dressing)
- 1 tsp ground turmeric (for dressing)
- 1 tbsp lemon juice (for dressing)
- 1 tsp maple syrup (for dressing)
- 2 tbsp warm water (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through to ensure even cooking.
- While those roast, cook the quinoa according to the package directions. Once it’s ready, fluff it up with a fork to keep it light and airy.
- In a small bowl, whisk together the tahini, turmeric, lemon juice, maple syrup, and warm water until smooth.
- In serving bowls, layer in the quinoa first, followed by layers of roasted sweet potatoes, chickpeas, and a handful of mixed greens.
- Top everything with sliced avocado and drizzle the turmeric-tahini dressing over the top.
- Serve warm or at room temperature, optionally garnished with seeds or fresh herbs.
Notes
Customize your greens or grains, and make the dressing ahead for easier preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: harvest bowl, anti-inflammatory, healthy meal, vegetarian recipe, quinoa bowl