Description
A vibrant and nourishing grain bowl made with fluffy quinoa, roasted sweet potatoes, crispy chickpeas, creamy avocado, and fresh spinach, finished with a tangy tahini yogurt drizzle. This balanced bowl delivers satisfying textures and wholesome ingredients in every bite.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
1 ripe avocado, sliced
3 tablespoons extra virgin olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup plain Greek yogurt
¼ cup tahini
juice of 1 lemon
1 small garlic clove, minced
2 tablespoons warm water
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with 1 tablespoon olive oil, half of the cumin, smoked paprika, salt, and pepper. Spread them on the baking sheet and roast for about 25 minutes until tender and lightly caramelized.
- Meanwhile, cook the quinoa by combining the quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Heat another tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, turmeric, remaining cumin, and a pinch of salt. Sauté for 8–10 minutes until heated through and slightly crisp.
- Prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, minced garlic, warm water, and a pinch of salt in a small bowl until smooth and pourable.
- Assemble the bowls by layering quinoa first, followed by roasted sweet potatoes, sautéed chickpeas, fresh spinach, and sliced avocado.
- Drizzle generously with the tahini yogurt sauce and serve immediately.
Notes
Swap quinoa with brown rice, farro, or couscous for a different grain base.
For extra vegetables, add roasted broccoli, shredded carrots, or cucumber slices.
To make the recipe vegan, replace Greek yogurt with a dairy-free yogurt alternative or mix tahini with lemon juice and water for a creamy dressing.
Optional toppings include toasted pumpkin seeds, sesame seeds, parsley, or cilantro for added flavor and crunch.
Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat grains, chickpeas, and sweet potatoes before assembling.
If the sauce thickens in the refrigerator, whisk in a small splash of warm water to loosen it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Medititerranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 10 mg
