By Brady Starr
Preheat your oven to 400°F (200°C). If the roasted sweet potato, bell pepper, and zucchini are not pre-cooked, chop them into bite-sized pieces and spread them on a baking sheet. Drizzle with 1 tablespoon olive oil, a pinch of salt, and smoked paprika. Roast for 20-25 minutes or until tender and slightly caramelized.
In a small bowl, prepare the dressing by whisking together tahini, lemon juice, minced garlic, 1/2 tablespoon olive oil, salt, and pepper. Adjust seasoning to taste.
In a large bowl, combine cooked quinoa, roasted sweet potato, chickpeas, roasted bell pepper, zucchini, and baby spinach. Toss gently to mix the ingredients.
Pour the tahini-lemon dressing over the quinoa and vegetable mixture. Toss again to ensure the dressing is evenly distributed.
Serve the quinoa bowl in individual serving dishes. Optionally, garnish with a sprinkle of smoked paprika or extra lemon juice.
How did this recipe turn out? Let others know!
to rate this recipe
By Brady Starr
This Vegetarian Gluten-Free Main Course Lunch recipe is ready in 30 minutes and features Cooked Quinoa, Roasted Sweet Potato, Canned or Cooked Chickpeas and other delicious ingredients. Contains 510 calories total.
Preheat your oven to 400°F (200°C). If the roasted sweet potato, bell pepper, and zucchini are not pre-cooked, chop them into bite-sized pieces and spread them on a baking sheet. Drizzle with 1 tablespoon olive oil, a pinch of salt, and smoked paprika. Roast for 20-25 minutes or until tender and slightly caramelized.
In a small bowl, prepare the dressing by whisking together tahini, lemon juice, minced garlic, 1/2 tablespoon olive oil, salt, and pepper. Adjust seasoning to taste.
In a large bowl, combine cooked quinoa, roasted sweet potato, chickpeas, roasted bell pepper, zucchini, and baby spinach. Toss gently to mix the ingredients.
Pour the tahini-lemon dressing over the quinoa and vegetable mixture. Toss again to ensure the dressing is evenly distributed.
Serve the quinoa bowl in individual serving dishes. Optionally, garnish with a sprinkle of smoked paprika or extra lemon juice.
Calories per Serving: 510
Your Rating:
