Nourishing bowl with quinoa, roasted sweet potatoes, crisp greens, and a smooth 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 - 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
# How To:
01 - Set oven temperature to 400°F (200°C) preparing for roasting the sweet potatoes.
02 - Coat cubed sweet potatoes with olive oil, smoked paprika, and sea salt. Arrange on a baking sheet in a single layer and roast for 25 to 30 minutes, turning halfway through until tender and golden.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and keep warm.
04 - In a bowl, whisk together tahini, lemon juice, maple syrup, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Adjust thickness with additional water as needed.
05 - Begin with a bed of greens in each serving bowl. Layer quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes.
06 - Drizzle tahini vinaigrette over the bowls. Garnish with toasted pumpkin seeds and chopped parsley. Serve immediately.
