By Brady Starr
Preheat the oven to 400°F (200°C).
Spread the cooked quinoa evenly in a serving bowl.
Add roasted sweet potato, chickpeas, roasted bell pepper, roasted zucchini, and baby spinach on top of the quinoa in separate sections.
In a small mixing bowl, whisk together 1/2 tbsp olive oil, tahini, lemon juice, minced garlic, smoked paprika, salt, and pepper to create the dressing.
Drizzle the tahini-lemon dressing over the assembled quinoa bowl.
Toss everything gently if desired, or serve with the ingredients layered for a visually appealing presentation.
Serve immediately and enjoy your roasted sweet potato & chickpea quinoa bowl!
How did this recipe turn out? Let others know!
to rate this recipe
By Brady Starr
This Vegetarian Gluten-Free Healthy Main Course recipe is ready in 35 minutes and features Quinoa, Roasted sweet potato, Cooked chickpeas and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Spread the cooked quinoa evenly in a serving bowl.
Add roasted sweet potato, chickpeas, roasted bell pepper, roasted zucchini, and baby spinach on top of the quinoa in separate sections.
In a small mixing bowl, whisk together 1/2 tbsp olive oil, tahini, lemon juice, minced garlic, smoked paprika, salt, and pepper to create the dressing.
Drizzle the tahini-lemon dressing over the assembled quinoa bowl.
Toss everything gently if desired, or serve with the ingredients layered for a visually appealing presentation.
Serve immediately and enjoy your roasted sweet potato & chickpea quinoa bowl!
Calories per Serving: 450
Your Rating:
