A wholesome bowl combining quinoa, roasted sweet potatoes, fresh veggies, and tangy tahini vinaigrette.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 2 medium sweet potatoes, peeled and cubed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 2 cups baby spinach or mixed greens
08 - 1 cup shredded red cabbage
09 - 1 cup cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1/4 cup thinly sliced radishes
→ Tahini Vinaigrette
12 - 1/4 cup tahini
13 - 2 tablespoons lemon juice (about 1 lemon)
14 - 1 tablespoon maple syrup or honey
15 - 2 tablespoons warm water, plus more if needed
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - Salt and pepper, to taste
→ Toppings
20 - 2 tablespoons toasted pumpkin seeds (pepitas)
21 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, and sea salt. Arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
02 - Combine quinoa and water in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
03 - In a bowl, whisk together tahini, lemon juice, maple syrup or honey, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Add more water to adjust consistency as needed.
04 - Start with a base of greens in each bowl. Layer quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes on top.
05 - Drizzle tahini vinaigrette over assembled bowls. Sprinkle toasted pumpkin seeds and fresh parsley before serving immediately.
