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Quinoa Power Bowl with Tahini Lemon Dressing

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
Cook Time 30 minutes
Total Time 45 minutes
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.