By Aaron Wurm
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes or until tender and slightly crispy at the edges, turning halfway through.
Meanwhile, rinse the cup of quinoa under cold water. Add quinoa and 2 cups water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
Drain and rinse the canned chickpeas. Pat them dry with a paper towel. Toss with 1 tbsp olive oil, salt, and pepper, and spread on a separate baking sheet. Roast in the oven for 20 minutes, shaking halfway through.
Make the Tahini-Lemon Dressing by whisking together the tahini, lemon juice, minced garlic, remaining 1 tbsp olive oil, salt, and pepper in a small bowl. Add water 1 tbsp at a time until desired consistency is reached.
Thinly slice the red onion and dice the avocado.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, baby spinach, red onion, and diced avocado.
Drizzle the prepared Tahini-Lemon Dressing over the salad and gently toss everything together to coat evenly.
Serve immediately while the ingredients are still warm, or refrigerate for 30 minutes to serve chilled. Adjust seasoning with additional salt and pepper if necessary.
How did this recipe turn out? Let others know!
to rate this recipe
By Aaron Wurm
This Salad Vegetarian Healthy Gluten-Free recipe is ready in 45 minutes and features quinoa, canned chickpeas, sweet potato and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes or until tender and slightly crispy at the edges, turning halfway through.
Meanwhile, rinse the cup of quinoa under cold water. Add quinoa and 2 cups water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
Drain and rinse the canned chickpeas. Pat them dry with a paper towel. Toss with 1 tbsp olive oil, salt, and pepper, and spread on a separate baking sheet. Roast in the oven for 20 minutes, shaking halfway through.
Make the Tahini-Lemon Dressing by whisking together the tahini, lemon juice, minced garlic, remaining 1 tbsp olive oil, salt, and pepper in a small bowl. Add water 1 tbsp at a time until desired consistency is reached.
Thinly slice the red onion and dice the avocado.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, baby spinach, red onion, and diced avocado.
Drizzle the prepared Tahini-Lemon Dressing over the salad and gently toss everything together to coat evenly.
Serve immediately while the ingredients are still warm, or refrigerate for 30 minutes to serve chilled. Adjust seasoning with additional salt and pepper if necessary.
Calories per Serving: 450
Your Rating:
