Nourishing bowl with quinoa, sweet potatoes, chickpeas, and creamy tahini yogurt.
# Components:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Greens
03 - 2 medium sweet potatoes, diced
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced
→ Dressing & Sauce
06 - ½ cup tahini
07 - ½ cup plain yogurt (Greek or dairy-free as desired)
08 - Juice of 1 lemon
09 - 3 Tbsp extra virgin olive oil
10 - Salt and pepper, to taste
→ Spices
11 - 1 tsp ground cumin, divided
12 - 1 tsp ground turmeric
13 - Additional salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with 1 Tbsp olive oil, ½ tsp cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and golden.
02 - Rinse quinoa thoroughly. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
03 - In a skillet, heat 1 Tbsp olive oil over medium heat. Add chickpeas, ½ tsp cumin, turmeric, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until chickpeas are crispy and fragrant.
04 - Whisk together tahini, yogurt, lemon juice, remaining 1 Tbsp olive oil, salt, and pepper in a bowl. Add water, 1 Tbsp at a time, until desired creamy consistency is reached.
05 - Divide the cooked quinoa among four bowls. Top with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices. Drizzle generously with tahini yogurt sauce. Serve immediately.
