A vibrant bowl of roasted chickpeas, sweet potatoes, quinoa, fresh veggies, and lemony tahini dressing.
# Ingredients:
→ Roasted Components
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 large sweet potatoes, peeled and cubed
03 - 3 tablespoons olive oil, divided
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - Salt and freshly ground black pepper, to taste
→ Bowl Base
08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth
10 - 4 cups mixed greens or baby spinach
11 - 2 ripe avocados, sliced
12 - 1 large cucumber, diced
13 - 1/2 cup cherry tomatoes, halved
→ Creamy Tahini Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 clove garlic, minced
18 - 3 to 4 tablespoons warm water
19 - 1/4 teaspoon ground ginger
20 - Salt and pepper, to taste
→ Garnish
21 - 1/4 cup pumpkin seeds
22 - 2 tablespoons fresh cilantro, chopped
23 - Lemon wedges, for serving
# Instructions:
01 - Preheat oven to 425°F. Pat chickpeas dry and combine with cubed sweet potatoes, 2 tablespoons olive oil, cumin, paprika, turmeric, salt, and pepper. Spread mixture evenly on a large rimmed baking sheet. Roast for 20 to 25 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are golden.
02 - In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff quinoa with a fork and drizzle with 1 tablespoon olive oil.
03 - In a small mixing bowl, whisk together tahini, fresh lemon juice, maple syrup, minced garlic, ground ginger, salt, and pepper. Gradually add warm water, whisking until dressing reaches a creamy, pourable consistency.
04 - While roasted vegetables cook, arrange mixed greens, slice avocados, dice cucumber, and halve cherry tomatoes.
05 - Divide cooked quinoa evenly among four serving bowls. Top with mixed greens, roasted sweet potatoes and chickpeas, avocado slices, diced cucumber, and cherry tomatoes.
06 - Drizzle bowls with the creamy tahini dressing. Garnish with pumpkin seeds and chopped fresh cilantro. Serve with lemon wedges on the side.
