Description
A vibrant and nutritious bowl packed with anti-inflammatory ingredients that supports your health and delights your taste buds.
Ingredients
Scale
- 1 cup cooked quinoa (or brown rice)
- 1 cup roasted sweet potatoes, cubed
- 1 cup chickpeas, roasted or pan-fried
- 2 cups mixed greens (kale, spinach, or arugula)
- 1 small avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and cube sweet potatoes, rinse canned chickpeas. Place sweet potatoes and chickpeas in a mixing bowl, drizzle with olive oil, salt, and pepper. Toss and spread on a roasting tray.
- Roast sweet potatoes and chickpeas for 25-30 minutes, flipping halfway until crispy.
- Cook quinoa according to package instructions (1 cup quinoa to 2 cups water), simmer for 15 minutes.
- Make dressing by whisking tahini, turmeric, lemon juice, maple syrup, and water to desired consistency.
- Assemble bowl with quinoa, roasted sweet potatoes, chickpeas, mixed greens, avocado, and dressing.
- Garnish with seeds or herbs and enjoy!
Notes
Meal prep by roasting extra sweet potatoes and chickpeas for quick meals later. Store leftover dressing for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 300 mg
- Protein: 12 g