Sweet Potato and Chickpea Quinoa Bowls with Maple Lemon Tahini Dressing
Matt Santos•Nov 6, 2024
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!
Family medicine resident and home cook 🩺 🔪 Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
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
Add maple lemon tahini sauce ingredients into a blender and pulse until smooth; add extra water for a thinner consistency if desired
Bake at 400F for 30-40 minutes until tender
Build meals and serve, or store in fridge for up to 5 days or in freezer for up to 6 months
Add sauce on top after reheating the meals, or store sauce separately until ready to add to meals
Notes
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
