Introduction
This nourishing bowl celebrates the best plant based ingredients of the year bringing together vibrant colors textures and flavors in one satisfying meal
Why You’ll Love This Recipe
Its a versatile recipe that lets you showcase seasonal favorites while being packed with nutrients and easy to customize
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 sweet potato cubed
- 1 tablespoon olive oil
- 1 can chickpeas drained and rinsed
- 1 teaspoon smoked paprika
- 4 cups fresh spinach
- 1 avocado sliced
- 2 tablespoons pumpkin seeds
- For the tahini dressing 3 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon maple syrup 2 tablespoons water pinch of salt
Instructions
- Preheat oven to 400 degrees F 200 degrees C
- Toss sweet potato cubes with olive oil and spread on baking sheet Roast for 20 minutes until tender
- While sweet potato roasts cook quinoa in vegetable broth according to package directions about 15 minutes
- In a skillet heat chickpeas with smoked paprika over medium heat for 5 minutes until slightly crispy
- To make dressing whisk tahini lemon juice maple syrup water and salt until smooth
- Assemble bowls with quinoa roasted sweet potatoes chickpeas fresh spinach and avocado slices
- Drizzle with tahini dressing and sprinkle pumpkin seeds on top
Nutrition Information
Serving Size: 2 servings
Calories: 520
Protein: 18g
Serving Suggestions
Serve immediately while warm Perfect with a side of crusty bread or extra lemon wedges
Recipe Variations
Swap quinoa for brown rice or farro Use butternut squash instead of sweet potato Add roasted broccoli or bell peppers
Chef’s Tips
For meal prep roast vegetables and cook quinoa ahead Store components separately and assemble when ready to eat
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes