Description
These Chickpea & Sweet Potato Grain Bowls are a delicious and nutritious vegan meal option. Packed with quinoa, roasted sweet potatoes, chickpeas, and a flavorful tahini dressing, this Mediterranean-inspired dish is perfect for a satisfying lunch or dinner.
Ingredients
Quinoa:
- 1 cup quinoa, rinsed
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
Chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
Additional Ingredients:
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Sweet Potatoes: Toss the sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes until tender and golden.
- Cook Quinoa: Cook quinoa according to package instructions.
- Make Tahini Dressing: Whisk together tahini, lemon juice, warm water, and salt until smooth.
- Assemble Bowls: In a bowl, layer quinoa, roasted sweet potatoes, chickpeas, cabbage, and avocado. Drizzle with tahini dressing and top with cilantro.
- Serve: Serve warm or at room temperature.
Notes
- You can substitute brown rice or farro for quinoa.
- Add grilled chicken or tofu for extra protein.
- The tahini dressing can be made ahead and stored for up to 5 days.
