Description
A cozy and colorful fall-inspired bowl packed with roasted sweet potatoes, crisp apples, hearty quinoa, and chickpeas, all tied together with a creamy lemon-tahini dressing. Perfect for lunch, dinner, or weekly meal prep.
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 medium sweet potato, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 apple, chopped
1/2 cup cooked chickpeas
1/2 cup shredded kale
1/4 cup dried cranberries
1/4 cup roasted pumpkin seeds
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
2 to 4 tablespoons warm water
Salt and pepper to taste
Instructions
1. In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
2. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, and salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Add warm water gradually until dressing reaches desired consistency. Season with salt and pepper.
4. Divide quinoa into bowls. Top with roasted sweet potatoes, apple, chickpeas, kale, cranberries, and pumpkin seeds. Drizzle with tahini dressing.
Notes
Rinse quinoa thoroughly before cooking to remove bitterness.
Massage kale with a bit of lemon juice to make it more tender.
For extra sweetness, sprinkle pomegranate seeds on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bowl
- Method: Roasting & Simmering
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowl, fall lunch, tahini dressing