Description
A nourishing bowl packed with anti-inflammatory ingredients like quinoa, sweet potatoes, and spinach, perfect for any time of day.
Ingredients
Scale
- 1 cup quinoa (rinse before cooking)
- 2 medium sweet potatoes (firm with smooth skin)
- 2 cups spinach (wash thoroughly)
- 1 can chickpeas (drained)
- 2 medium avocados (select ripe avocados)
- 1/2 cup tahini (stir well before measuring)
- 1/2 cup plain yogurt
- 1 juiced lemon (freshly squeezed)
- 1 teaspoon cumin (ground)
- 1 teaspoon turmeric
- 2 tablespoons olive oil (extra virgin)
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine it with 2 cups of water, a pinch of salt, and bring it to a boil. Reduce heat and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- Preheat your oven to 400ยฐF (200ยฐC). Cut the sweet potatoes into 1-inch cubes, toss with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
- In a pan, heat a small amount of olive oil over medium heat. Add the spinach and sautรฉ just until wilted, about 2-3 minutes.
- In a bowl, mix the tahini, yogurt, lemon juice, cumin, turmeric, salt, and pepper until smooth. Adjust the thickness by adding water if necessary.
- In a large bowl, layer the quinoa, roasted sweet potatoes, chickpeas, sautรฉed spinach, and sliced avocado. Drizzle the tahini dressing over the top, and serve immediately.
Notes
Rinse quinoa to eliminate bitterness; use firm sweet potatoes for the best texture; consider adding seeds or nuts for a crunch.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg