Sweet Potato and Chickpea Quinoa Bowls

Sweet Potato and Chickpea Quinoa Bowls with Maple Lemon Tahini Dressing 🍠🍁🍋

Sharing own of my favorite plant-based recipes! It’s a simple dish filled with flavor, and the sweet and tangy sauce brings it all together. Feel free to add crispy tofu or even grilled chicken for extra protein. Enjoy!

Servings: 5
Serving Size: 125g cooked quinoa, 200g cooked sweet potato and chickpea mix, 2 tbs sauce
Macros per Serving: 581 cal, 17g P, 74g C, 23g F
Estimated Cook Time: 60 minutes

Ingredients:
-3 large sweet potatoes, diced into small cubes
-2 15-oz. cans of chickpeas, drained and rinsed
-2 cups of dried quinoa
-3 1/2 cups of water
-3 tbs olive oil
-1 tbs onion powder
-1 tbs garlic powder
-1 tbs smoked paprika
-2 tsp salt
-2 tsp pepper

Instructions:
-add quinoa and water into a rice cooker or large pot, cover, and cook on low until fluffy
-add diced sweet potatoes and chickpeas into a large bowl; mix in oil and spices
-place onto a baking sheet and spread out evenly
-bake at 400F for 30-40 minutes until tender
-build meals and store in fridge for up to 5 days or in freezer for up to 6 months
-add sauce on top after reheating the meals

Maple Lemon Tahini Sauce 🍁

Ingredients:
-3 tbs tahini
-2 tbs olive oil
-2 tbs maple syrup
-1 tbs dijon mustard
-1 tbs apple cider vinegar
-juice of 1 lemon
-2 whole garlic cloves, peeled
-1/4 cup water (optional)
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp red chili flakes

Instructions:
-add ingredients into a blender and pulse until smooth; add water for a thinner consistency
-store sauce separately until ready to add to meals

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