By Rui Reis
Preheat the oven to 400°F (200°C).
In a bowl, toss the roasted sweet potato cubes with a drizzle of olive oil, paprika, cumin, salt, and pepper to taste. Spread them on a baking sheet and roast for 15-20 minutes until heated through and slightly crisped.
While the sweet potatoes are roasting, prepare the quinoa if not already cooked according to package instructions.
Slice the cucumber and shred the red cabbage.
In a serving bowl, layer the mixed greens as the base, then top with cooked quinoa, roasted sweet potato cubes, cooked chickpeas, cucumber slices, and shredded red cabbage.
Squeeze the juice of half a lemon over the top for added freshness.
Drizzle 2 tbsp of tahini dressing over the assembled bowl. Adjust seasoning with additional salt and pepper if needed.
Gently toss or leave layered for a more aesthetic presentation. Serve immediately.
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By Rui Reis
This Vegetarian Gluten-Free Healthy Lunch Dinner recipe is ready in 35 minutes and features cooked quinoa, roasted sweet potato cubes, cooked chickpeas and other delicious ingredients. Contains 535 calories total.
Preheat the oven to 400°F (200°C).
In a bowl, toss the roasted sweet potato cubes with a drizzle of olive oil, paprika, cumin, salt, and pepper to taste. Spread them on a baking sheet and roast for 15-20 minutes until heated through and slightly crisped.
While the sweet potatoes are roasting, prepare the quinoa if not already cooked according to package instructions.
Slice the cucumber and shred the red cabbage.
In a serving bowl, layer the mixed greens as the base, then top with cooked quinoa, roasted sweet potato cubes, cooked chickpeas, cucumber slices, and shredded red cabbage.
Squeeze the juice of half a lemon over the top for added freshness.
Drizzle 2 tbsp of tahini dressing over the assembled bowl. Adjust seasoning with additional salt and pepper if needed.
Gently toss or leave layered for a more aesthetic presentation. Serve immediately.
Calories per Serving: 535
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