Grain Bowl with Roasted Sweet Potatoes and Lemon Tahini Dressing
Simple meals have my heart. ️ You know the ones, easy, nourishing, and delicious.
This simple meal is a favorite in my household. It doesn’t really even have a name. We usually call it that bowl thing. I guess you could call it a grain bowl or a Buddha bowl. 🤷🏻♀️ It has quinoa, roasted chickpeas, roasted Japanese sweet potatoes, kale, avocado sauce, and we top it with a lemon tahini dressing. You could sub in any veggies or grains that you have on hand and it would still be delicious!
Even though we eat this year round I do love eating it in the winter time the most. Roasting veggies keeps my kitchen nice and warm! Feels so good!
Are you going to try it this weekend? Let me know in the comments!
Ingredients
1 cup quinoa, rinsed
2 cups cooked chickpeas (if using canned then rinsed, drained, patted dry)
1 small bunch kale (you could also use arugula, collards, or any green you like)
3 limes
1 jalapeno, chopped
2 avocados
3 medium sweet potatoes
1/3 cup tahini
1 lemon, juiced
1 tbsp maple syrup (more to taste)
salt & pepper
olive oil
Preheat oven to 425 degrees.
In a small pot add 1 cup rinsed quinoa and 2 cups filtered water. Bring to a boil. Cover and lower temperature, simmer for 20 minutes. Remove from heat and fluff with a fork. Set aside
Cut sweet potatoes into small cubes. Place cubes in a bowl and drizzle with olive oil, salt, and pepper. Place sweet potatoes on a baking sheet in a single layer or with as little overlap as possible. Cook sweet potatoes for 40 minutes, tossing them at 20 minutes to keep them from burning and so they cook evenly.
In a small bowl combine dried chickpeas, a drizzle of olive oil, salt, and pepper. When the sweet potatoes have 15 minutes left, place the chickpeas in the oven on a lower rack.
Cut kale into bite sized pieces. Place in a bowl, sprinkle with salt, and massage until kale turns bright green. Add a drizzle of olive oil, the juice of 1 lime and salt to taste.
In a blender add avocado, the juice of two limes, jalapeno, and salt to taste. Blend until smooth.
In a small bowl mix tahini, lemon, maple syrup, and a pinch of salt. Mix until smooth and blended.
Add quinoa, kale, roasted chickpeas, and roasted sweet potatoes to a bowl. Finish with a healthy scoop of avocado sauce and drizzle with lemon tahini sauce. Enjoy!