By Aaron Wurm
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces. Rinse and drain the chickpeas.
Toss the sweet potato cubes and chickpeas in 1 tablespoon of olive oil, half of the salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy. Stir halfway through the roasting time.
While the sweet potatoes and chickpeas are roasting, rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Wash and chop the kale into bite-sized pieces. Massage with a teaspoon of olive oil until tender.
Thinly slice the red cabbage and shred the carrot.
In a small bowl, whisk together tahini, the juice of one lemon, minced garlic, remaining olive oil, salt, and pepper to make the dressing.
To assemble the bowl, start by layering the quinoa at the bottom. Arrange the roasted sweet potatoes, chickpeas, kale, red cabbage, and carrot in sections over the quinoa.
Slice the avocado and add it on top. Drizzle with the tahini dressing before serving.
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By Aaron Wurm
This Vegetarian Vegan Healthy Lunch Dinner recipe is ready in 45 minutes and features quinoa, sweet potato, canned chickpeas and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces. Rinse and drain the chickpeas.
Toss the sweet potato cubes and chickpeas in 1 tablespoon of olive oil, half of the salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy. Stir halfway through the roasting time.
While the sweet potatoes and chickpeas are roasting, rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Wash and chop the kale into bite-sized pieces. Massage with a teaspoon of olive oil until tender.
Thinly slice the red cabbage and shred the carrot.
In a small bowl, whisk together tahini, the juice of one lemon, minced garlic, remaining olive oil, salt, and pepper to make the dressing.
To assemble the bowl, start by layering the quinoa at the bottom. Arrange the roasted sweet potatoes, chickpeas, kale, red cabbage, and carrot in sections over the quinoa.
Slice the avocado and add it on top. Drizzle with the tahini dressing before serving.
Calories per Serving: 520
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