A vibrant bowl featuring quinoa, roasted sweet potatoes, fresh veggies, and a creamy tahini dressing.
# What You'll 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 - ½ 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 - ¼ cup thinly sliced radishes
→ Tahini Vinaigrette
12 - ¼ 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
21 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
02 - Toss cubed sweet potatoes with olive oil, smoked paprika, and sea salt. Arrange in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
03 - Bring quinoa and water to a boil in a saucepan. Reduce heat to simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
04 - Whisk tahini, lemon juice, maple syrup or honey, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until creamy and smooth. Add extra water if a thinner consistency is desired.
05 - Layer greens in each bowl, then add quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes on top.
06 - Drizzle with tahini vinaigrette, sprinkle toasted pumpkin seeds and fresh parsley, and serve immediately.
