Yields: 2 bowls
Time: 25–30 minutes
🛒 Ingredients:
For the bowl:
- 1 cup cooked quinoa (or brown rice, farro, etc.)
- 1 small sweet potato, peeled & cubed
- 1 cup canned chickpeas, drained & rinsed
- 1 cup kale or spinach, chopped
- ½ avocado, sliced
- ½ cup shredded carrots
- ½ cup red cabbage or purple slaw
- Olive oil, salt, pepper, paprika, garlic powder (for roasting)
Optional toppings:
Pumpkin seeds, sesame seeds, microgreens, pickled onion
🧄 Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 small garlic clove, grated
- 2–3 tablespoons warm water to thin
- Salt & pepper to taste
🔥 Directions:
- Roast sweet potato & chickpeas:
Toss sweet potato cubes and chickpeas with olive oil, salt, pepper, paprika, and garlic powder.
Roast at 400°F (200°C) for 20–25 minutes until golden. - Make quinoa:
While that’s roasting, cook or warm quinoa according to package directions. Season lightly with salt or lemon juice. - Mix the dressing:
In a small bowl, whisk all dressing ingredients until smooth and creamy. - Assemble the bowls:
Start with a base of grains. Add roasted sweet potatoes, chickpeas, raw veggies, avocado, and greens in sections for a colourful look. - Drizzle with dressing and sprinkle with seeds or fresh herbs if desired.
💡 Tips:
- Swap chickpeas for tempeh or tofu for a protein switch-up.
- Want it spicy? Add a dash of sriracha to the tahini dressing.
- These bowls are great for meal prep—just add avocado fresh!
