Roasted Sweet Potato Tahini Bowl
A vibrant, nourishing bowl packed with caramelized roasted sweet potatoes, fluffy quinoa, crisp greens, and a rich, creamy lemon-garlic tahini dressing.
Ingredients
- •2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- •2 tablespoons olive oil, divided
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup dry quinoa, rinsed
- •2 cups water or low-sodium vegetable broth
- •4 cups fresh baby spinach or kale
- •1 can (15 oz) chickpeas, rinsed and drained
- •1/3 cup tahini
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •3 tablespoons warm water, plus more as needed
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Place the cubed sweet potatoes on the baking sheet, drizzle with 1 tablespoon of olive oil, and toss with the cumin, smoked paprika, salt, and black pepper until evenly coated.
- 3
Spread the sweet potatoes in a single layer and roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized on the edges.
- 4
While the sweet potatoes roast, combine the rinsed quinoa and water or vegetable broth in a medium saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
- 5
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat, add the drained chickpeas with a pinch of salt, and sauté for 5 to 7 minutes until warmed through and slightly crisp.
- 6
Prepare the tahini dressing by whisking together the tahini, fresh lemon juice, minced garlic, and warm water in a small bowl until smooth and pourable, adding a splash more water if it is too thick.
- 7
Assemble the bowls by dividing the spinach or kale among four bowls as a base, then topping with the cooked quinoa, roasted sweet potatoes, and warm chickpeas.
- 8
Drizzle each bowl generously with the creamy lemon-garlic tahini dressing and garnish with chopped fresh parsley before serving.
💡 Chef tips
- You can swap the quinoa for brown rice or farro, and use kale instead of spinach for a heartier green that holds up well when prepped ahead.
- The sweet potatoes and quinoa can be roasted and cooked up to 3 days in advance and stored in airtight containers in the refrigerator.
- Store the tahini dressing in a separate small jar in the fridge for up to 5 days, and whisk in a few drops of warm water before using if it thickens up.
✅ How it should turn out
The finished bowl should feature tender, sweet roasted potatoes contrasting with nutty quinoa and crisp greens, all tied together by a savory, bright, and creamy garlic-lemon tahini sauce.