Quinoa Power Bowl with Tahini Lemon Dressing

A grain bowl is a template: something hearty, something roasted, something fresh, something crunchy and a dressing that pulls it together. This one uses quinoa, roasted sweet potato, chickpeas and a bright tahini lemon sauce.

The components keep separately in the fridge, so you can assemble a fresh bowl in minutes all week.

Quinoa Power Bowl with Tahini Lemon Dressing

A grain bowl is a template: something hearty, something roasted, something fresh, something crunchy and a dressing that pulls it together. This one uses quinoa, roasted sweet potato, chickpeas and a bright tahini lemon sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup organic quinoa rinsed well
• 2 cups water
• 1 large sweet potato cubed
• 1 can (15 oz) chickpeas drained and dried
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 4 cups mixed greens or shredded cabbage
• 1 cucumber diced
• 1 avocado sliced, optional
• 1/4 cup toasted seeds
• 1/4 cup tahini for the dressing
• 3 tbsp lemon juice for the dressing
• 1 small clove garlic grated, for the dressing
• 3-4 tbsp cold water for the dressing
• salt to taste

Method

 

1. Heat the oven to 425°F (220°C). Toss the sweet potato and chickpeas with the oil, paprika and a good pinch of salt, and spread them on a sheet pan. Roast for 25–30 minutes, stirring once, until the potato is tender and the chickpeas are crisp.
2. Meanwhile, combine the quinoa, water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
3. For the dressing, whisk the tahini, lemon juice and garlic. It will seize up at first; whisk in cold water a tablespoon at a time until smooth and pourable. Season with salt.
4. Divide the greens and quinoa among bowls. Top with the roasted sweet potato, chickpeas, cucumber, avocado and seeds, then drizzle with the dressing.

Notes

• Rinsing quinoa removes its natural bitter coating (saponins), even if the package says it's pre-rinsed.
• Thick tahini dressing is normal; water loosens it.

Meal prep and storage

Store the quinoa, roasted vegetables and dressing separately in the fridge for up to 4 days. Slice the avocado and dress the bowl just before eating.

Substitutions and variations

• Use brown rice or farro instead of quinoa.
• Add a soft-boiled egg or grilled chicken for extra protein.

FAQ

Can I eat it cold?

Yes. It's good cold, at room temperature, or with the quinoa and vegetables warmed.

My dressing is bitter. Why?

Some tahini brands are more bitter than others. Add a little more lemon juice and a pinch of salt, or a drop of maple syrup.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.