Vibrant bowl with quinoa, sweet potatoes, chickpeas, spinach, and creamy tahini yogurt sauce.
# What you'll need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed thoroughly
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Greens
03 - 2 medium sweet potatoes, diced into ½-inch cubes
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced
→ Tahini Yogurt Sauce
06 - ½ cup tahini
07 - ½ cup plain Greek yogurt
08 - Juice of 1 lemon
09 - 3 tablespoons extra virgin olive oil
10 - Salt and black pepper to taste
→ Spices & Seasonings
11 - 1 teaspoon ground cumin, divided
12 - 1 teaspoon ground turmeric
# Method:
01 - Preheat oven to 425°F for roasting the sweet potatoes.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon cumin, salt, and pepper. Spread evenly on a large baking sheet and roast for 25 minutes until tender and golden brown, flipping halfway through.
03 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil over high heat, reduce to low, cover tightly, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - In a skillet over medium heat, warm 1 tablespoon olive oil. Add drained chickpeas, remaining ½ teaspoon cumin, turmeric, salt, and pepper. Sauté for 10 minutes, stirring occasionally, until chickpeas are crispy and fragrant.
05 - Whisk together tahini, yogurt, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper in a medium bowl. Gradually add water, 1 tablespoon at a time, whisking until smooth and creamy consistency is achieved.
06 - Divide cooked quinoa among four bowls. Arrange roasted sweet potatoes, crispy chickpeas, fresh spinach, and avocado slices on top of each portion.
07 - Drizzle generously with tahini yogurt sauce and serve immediately while warm, or at room temperature.
