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Sweet potato chickpea quinoa bowl with spinach and lemon-tahini dressing
Abdelaziz

Sweet Potato Chickpea Quinoa Bowls with Lemon-Tahini

Roasted sweet potato and smoky chickpeas over quinoa with spinach and a lemon-tahini dressing packed on the side. A vegetarian meal prep bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato about 12 oz (340 g), cut into 3/4-inch (2 cm) cubes
  • 1 can chickpeas 15 oz (425 g), drained, rinsed and patted dry
  • 1 tablespoon olive oil 15 ml
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 cup quinoa 85 g, rinsed
  • 1 cup water 240 ml
  • 2 cups baby spinach 40 g
  • 2 tablespoons tahini 30 g
  • 1 tablespoon lemon juice 15 ml
  • 2 to 3 tablespoons water for the dressing

Method
 

  1. Preheat the oven to 425°F (220°C). Toss the sweet potato and chickpeas with the olive oil, smoked paprika, and salt on a parchment-lined sheet pan. Roast 25 to 30 minutes, stirring once, until the potatoes are browned and fork-tender.
  2. Bring the quinoa and 1 cup (240 ml) water to a boil in a small saucepan. Cover, reduce the heat to low, and simmer 15 minutes. Remove from the heat and let stand, covered, 5 minutes, then fluff with a fork.
  3. Whisk the tahini, lemon juice, a pinch of salt, and enough water to make a pourable dressing. Divide between 2 small containers.
  4. Divide the quinoa and roasted vegetables between 2 shallow containers and refrigerate within 2 hours. Pack the spinach on top or separately, and add the dressing just before eating. Eat within 3 to 4 days.

Notes

Nutrition values are estimates per serving, including the dressing.
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