Description
A vibrant and nourishing bowl filled with roasted sweet potatoes, chickpeas, and creamy avocado, perfect for a wholesome meal.
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
- 2 tbsp tahini
- 1 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp warm water, to thin
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through to ensure they cook evenly.
- Cook the quinoa according to the package directions. Once it’s done, fluff it with a fork to keep it light and airy.
- Whisk together the tahini, turmeric, lemon juice, maple syrup, and warm water in a small bowl until smooth and creamy.
- Layer in serving bowls, starting with the quinoa. Then, add layers of roasted sweet potatoes, chickpeas, and mixed greens on top.
- Top your beautiful bowl with sliced avocado and drizzle the turmeric-tahini dressing generously over everything.
- Optional: For an extra touch, add seeds or fresh herbs for garnish. Serve warm or at room temperature and enjoy!
Notes
For added protein, serve with grilled chicken or fish. Can be stored in the fridge for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: harvest bowl, anti-inflammatory recipe, vegan bowl, healthy meal, wholesome eating