By Brady Starr
Preheat the oven to 400°F (200°C).
In a roasting pan, combine the roasted sweet potatoes and drained chickpeas. Drizzle with 1 tablespoon of olive oil, sprinkle with smoked paprika, salt, and a pinch of pepper. Toss to coat, then roast in the oven for 15-20 minutes, until the chickpeas are slightly crispy.
While the sweet potatoes and chickpeas are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together 1 tablespoon of tahini, 1 tablespoon of lemon juice, 1/2 tablespoon of olive oil, minced garlic clove, and a pinch of salt and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
In a large bowl, combine the cooked quinoa, roasted bell pepper & zucchini, and baby spinach. Add the roasted sweet potatoes and chickpeas.
Drizzle the tahini-lemon dressing over the quinoa bowl and toss everything gently to combine and coat the ingredients evenly with the dressing.
Serve the quinoa bowl immediately while warm. Optionally, garnish with additional fresh herbs like parsley or cilantro for added flavor.
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By Brady Starr
This Vegetarian Gluten-Free Lunch Dinner recipe is ready in 45 minutes and features Quinoa, Roasted sweet potato, Canned or cooked chickpeas and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
In a roasting pan, combine the roasted sweet potatoes and drained chickpeas. Drizzle with 1 tablespoon of olive oil, sprinkle with smoked paprika, salt, and a pinch of pepper. Toss to coat, then roast in the oven for 15-20 minutes, until the chickpeas are slightly crispy.
While the sweet potatoes and chickpeas are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together 1 tablespoon of tahini, 1 tablespoon of lemon juice, 1/2 tablespoon of olive oil, minced garlic clove, and a pinch of salt and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
In a large bowl, combine the cooked quinoa, roasted bell pepper & zucchini, and baby spinach. Add the roasted sweet potatoes and chickpeas.
Drizzle the tahini-lemon dressing over the quinoa bowl and toss everything gently to combine and coat the ingredients evenly with the dressing.
Serve the quinoa bowl immediately while warm. Optionally, garnish with additional fresh herbs like parsley or cilantro for added flavor.
Calories per Serving: 450
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