Roasted Sweet Potato Tahini Bowl
A vibrant, nourishing bowl featuring caramelized roasted sweet potatoes, fluffy quinoa, and a silky, zesty tahini dressing that brings everything together.
Ingredients
- •2 large sweet potatoes, peeled and cubed into 1-inch pieces
- •2 tablespoons extra virgin olive oil
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1 cup dry quinoa, rinsed
- •2 cups vegetable broth or water
- •1 can (15 oz) chickpeas, drained and rinsed
- •4 cups fresh baby spinach or kale
- •1/3 cup creamy tahini
- •2 tablespoons fresh lemon juice
- •1 tablespoon maple syrup
- •1 clove garlic, minced
- •2-3 tablespoons warm water (to thin the dressing)
- •Salt and black pepper to taste
- •2 tablespoons toasted sesame seeds for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on the baking sheet, then roast for 25-30 minutes until tender and golden brown.
- 3
While the potatoes roast, combine the quinoa and 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.
- 4
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic; add warm water one tablespoon at a time until the dressing reaches a pourable, creamy consistency.
- 5
Assemble the bowls by dividing the cooked quinoa, fresh greens, roasted sweet potatoes, and chickpeas among four serving dishes.
- 6
Drizzle the tahini dressing generously over each bowl and garnish with toasted sesame seeds before serving.
💡 Chef tips
- You can roast the chickpeas along with the sweet potatoes for an extra crunch; just toss them in a little oil and salt first.
- This dish is excellent for meal prep; store the components in separate airtight containers and assemble just before eating to keep the greens crisp.
- If you prefer more texture, add sliced cucumber, pickled red onions, or fresh parsley to the bowl.
✅ How it should turn out
The finished bowl should feature vibrant, tender sweet potatoes with a smoky aroma, perfectly balanced by the earthy quinoa and the rich, nutty, and bright citrus notes of the tahini dressing.