By Brady Starr
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
In a mixing bowl, toss the cooked chickpeas with 1/2 tablespoon of olive oil and the smoked paprika, salt, and pepper. Spread them on half of the baking sheet.
Place the roasted sweet potato on the other half of the baking sheet. Roast the chickpeas and sweet potato in the preheated oven for about 15–20 minutes until the chickpeas are crispy.
While the chickpeas and sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, remaining 1/2 tablespoon of olive oil, and a pinch of salt and pepper. Adjust seasoning to taste.
In a large bowl, combine the cooked quinoa, roasted bell pepper & zucchini, and baby spinach.
Once the chickpeas and sweet potatoes are done roasting, add them to the quinoa mixture.
Drizzle the tahini-lemon dressing over the quinoa bowl and toss gently to combine.
Serve the Roasted Sweet Potato & Chickpea Quinoa Bowl warm or at room temperature, as desired.
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By Brady Starr
This Vegetarian Salad Main Course Healthy recipe is ready in 40 minutes and features Cooked quinoa, Roasted sweet potato, Canned or cooked chickpeas and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
In a mixing bowl, toss the cooked chickpeas with 1/2 tablespoon of olive oil and the smoked paprika, salt, and pepper. Spread them on half of the baking sheet.
Place the roasted sweet potato on the other half of the baking sheet. Roast the chickpeas and sweet potato in the preheated oven for about 15–20 minutes until the chickpeas are crispy.
While the chickpeas and sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, remaining 1/2 tablespoon of olive oil, and a pinch of salt and pepper. Adjust seasoning to taste.
In a large bowl, combine the cooked quinoa, roasted bell pepper & zucchini, and baby spinach.
Once the chickpeas and sweet potatoes are done roasting, add them to the quinoa mixture.
Drizzle the tahini-lemon dressing over the quinoa bowl and toss gently to combine.
Serve the Roasted Sweet Potato & Chickpea Quinoa Bowl warm or at room temperature, as desired.
Calories per Serving: 480
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