A vibrant bowl combining the earthiness of sweet potatoes with the nutty goodness of quinoa, topped with a zesty lemon tahini dressing.
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Savory Sweet Potato Quinoa Bowl with Lemon Tahini Dressing
Description
A vibrant bowl combining the earthiness of sweet potatoes with the nutty goodness of quinoa, topped with a zesty lemon tahini dressing.
Ingredients
Scale
- 1 cupquinoa, rinsed
- 2 cupsvegetable broth or water
- 2medium sweet potatoes, peeled and diced
- 2 tablespoonsolive oil
- Salt and pepper to taste
- 1 teaspoonpaprika
- 1 teaspoongarlic powder
- 1 cupcherry tomatoes, halved
- 1 cupspinach or kale, chopped
- 1/4 cupfresh parsley, chopped (for garnish)
Instructions
- Rinse quinoa under cold water.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder in a large bowl.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and salt for the dressing.
- Add water to the dressing until desired consistency is reached.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, halved cherry tomatoes, and chopped spinach or kale.
- Drizzle with lemon tahini dressing and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
Prep ahead by cooking quinoa and sweet potatoes in advance.
Store leftovers in an airtight container in the fridge for up to three days.
Allow the assembled bowl to sit for a few minutes before serving to enhance flavors.
Adjust seasoning to taste as you go.
Add toasted nuts or seeds for extra crunch before serving.
Nutrition
- Calories: 400-450
- Sugar: 6 grams
- Fat: 15-20 grams
- Carbohydrates: 60 grams
- Protein: 12-15 grams
