Save The first time I made this bowl, I had just come home from a long weekend feeling completely drained. My body was craving something colorful and restorative, so I roasted whatever vegetables I had on hand and whisked together that tahini sauce on pure instinct. One bite in, and I literally felt my shoulders drop three inches. Now its my go-to when I need to hit the reset button.
Last winter my sister came over looking exhausted, and I made these bowls for us while we talked about everything and nothing at the same time. She texted me three days later saying she had made it twice already because it was the first meal in weeks that actually made her feel good from the inside out.
Ingredients
- 1 cup quinoa, rinsed: Rinse until the water runs clear or it will taste bitter and sad
- 1 can (15 oz) chickpeas, drained and rinsed: Pat them dry with paper towels if you want them to actually get crispy in the pan
- 2 medium sweet potatoes, diced: Try to cut them roughly the same size so they roast evenly
- 2 cups fresh baby spinach: Baby spinach is tender enough that it does not need any cooking
- 1 ripe avocado, sliced: Wait to slice until right before serving so it does not brown
- ½ cup tahini: Give it a good stir before measuring because the oil separates
- ½ cup plain yogurt: Greek yogurt makes it creamier but dairy free works perfectly too
- Juice of 1 lemon: Fresh lemon juice matters so much here
- 3 Tbsp extra virgin olive oil: Divided between roasting, sautéing, and the sauce
- Salt and pepper: You will need more than you think you do
- 1 tsp ground cumin, divided: Split between the sweet potatoes and chickpeas
- 1 tsp ground turmeric: This is where all that anti inflammatory magic comes from
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 425°F and toss those diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon cumin, and some salt and pepper. Spread them on a baking sheet and let them roast for about 25 minutes until they are tender and starting to caramelize at the edges.
- Cook the quinoa:
- Rinse your quinoa really well until the water runs clear, then combine it with 2 cups water and a pinch of salt in a medium saucepan. Bring it to a boil, turn down the heat, cover it, and let it simmer for 15 minutes until all the water is gone. Fluff it with a fork and you are done.
- Crisp the chickpeas:
- Heat another tablespoon of olive oil in a skillet over medium heat and add your chickpeas with the remaining ½ teaspoon cumin, the turmeric, and more salt and pepper. Let them sauté for about 10 minutes, stirring occasionally, until they are crispy and smell incredible.
- Make the sauce:
- Whisk together the tahini, yogurt, lemon juice, the remaining tablespoon of olive oil, and some salt and pepper in a bowl. Add water one tablespoon at a time until it reaches a creamy drizzleable consistency that you are happy with.
- Assemble your bowls:
- Divide the quinoa among four bowls and top with those roasted sweet potatoes, crispy chickpeas, fresh spinach, and sliced avocado. Drizzle generously with the tahini yogurt sauce and serve immediately while everything is still warm.
Save This recipe has become my Wednesday night ritual, the night when I am too tired to cook anything complicated but still want to eat something that feels like a hug. My roommate started requesting it every week and now we make it together while catching up on our days.
Make It Your Own
Sometimes I swap in roasted butternut squash when sweet potatoes feel too heavy, or I add massaged kale instead of spinach when I want something with more bite. The beauty of this bowl is that it works with whatever vegetables you have in your fridge that need using up.
Meal Prep Magic
Everything except the avocado and sauce keeps beautifully in the fridge for four days, so I often make a big batch on Sunday and portion it out for easy lunches. Just store the sauce separately and add fresh spinach and avocado right before eating so nothing gets soggy.
Serving Suggestions
This bowl is surprisingly satisfying on its own but sometimes I serve it alongside a simple green salad with vinaigrette when I want something extra fresh. It also pairs wonderfully with warm naan bread if you are feeding people who need more carbs.
- Sprinkle toasted sesame seeds or fresh herbs on top for extra flavor and texture
- Try harissa or red pepper flakes in the tahini sauce if you like some heat
- A squeeze of fresh lime right before serving brightens everything up
Save There is something almost meditative about arranging all these colorful components in a bowl, and even better about eating something that makes you feel nourished from the inside out.
Recipe Questions
- → Can I make this bowl ahead of time?
Absolutely. The quinoa, roasted sweet potatoes, and spiced chickpeas store well in the refrigerator for up to 4 days. Keep the sauce and fresh toppings separate until serving.
- → What can I use instead of quinoa?
Brown rice, farro, or cauliflower rice work beautifully as alternatives. Adjust cooking times accordingly for your chosen grain.
- → How do I prevent the tahini sauce from seizing?
Whisk the tahini and lemon juice first before adding yogurt. If the mixture thickens too much, add warm water one tablespoon at a time until creamy and smooth.
- → Can I use other vegetables in this bowl?
Roasted cauliflower, bell peppers, or Brussels sprouts make excellent additions or substitutes for the sweet potatoes. Adjust roasting times as needed.
- → Is this suitable for meal prep?
Yes, all components reheat well. Store the sauce separately and drizzle just before serving. The flavors actually improve after a day in the refrigerator.
- → How can I add more protein?
Add roasted chicken, grilled salmon, or extra chickpeas. Hemp seeds or pumpkin seeds sprinkled on top also boost protein content.