A wholesome bowl with quinoa, roasted sweet potatoes, fresh greens, and tahini vinaigrette dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 2 medium sweet potatoes, peeled and cubed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 2 cups baby spinach or mixed greens
08 - 1 cup shredded red cabbage
09 - 1 cup cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1/4 cup thinly sliced radishes
→ Tahini Vinaigrette
12 - 1/4 cup tahini
13 - 2 tablespoons lemon juice (about 1 lemon)
14 - 1 tablespoon maple syrup or honey
15 - 2 tablespoons warm water (plus more if needed)
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - Salt and pepper, to taste
→ Toppings
20 - 2 tablespoons toasted pumpkin seeds (pepitas)
21 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F. Toss sweet potato cubes with olive oil, smoked paprika, and sea salt. Arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until tender and lightly browned.
02 - Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
03 - Whisk together tahini, lemon juice, maple syrup, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper in a bowl until smooth. Add additional water if a thinner consistency is desired.
04 - Place a bed of baby spinach or mixed greens in each bowl. Add cooked quinoa, roasted sweet potatoes, shredded red cabbage, cherry tomatoes, avocado slices, and radish slices.
05 - Drizzle tahini vinaigrette over each bowl. Garnish with toasted pumpkin seeds and chopped fresh parsley. Serve immediately.
