Description
A vibrant and healthy quinoa bowl topped with roasted sweet potatoes, crispy turmeric chickpeas, baby spinach, and creamy avocado, all drizzled with a lemony tahini yogurt sauce. A nourishing vegetarian meal perfect for lunch, dinner, or meal prep.
Ingredients
1 cup quinoa
2 medium sweet potatoes, diced
2 cups baby spinach
1 can (15 oz) chickpeas, drained
1 ripe avocado, sliced
½ cup tahini
½ cup plain yogurt
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions
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Rinse quinoa and cook with 2 cups water. Bring to boil, cover, and simmer 15 minutes. Fluff and set aside.
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Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, salt, and pepper. Roast 25 minutes until tender.
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In a skillet, heat 1 tbsp olive oil. Add chickpeas, turmeric, salt, and pepper. Cook 10 minutes until crispy.
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Whisk tahini, yogurt, lemon juice, salt, and water until smooth and pourable.
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Assemble bowls: layer quinoa, sweet potatoes, chickpeas, spinach, and avocado. Drizzle with sauce and serve.
Notes
- For a vegan version, use dairy-free yogurt.
- Chickpeas can be roasted instead of sautéed for extra crispiness.
- Store components separately for best texture in leftovers.
- Use extra tahini sauce for other bowls, salads, or wraps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: roasting, sauteing, assembling
- Cuisine: Mediterranean-Inspired
