This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.
Ingredients
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1 medium sweet potato, peeled if desired, cut into 1-inch chunks
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3 tablespoons extra-virgin olive oil, divided
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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2 tablespoons tahini
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2 tablespoons water
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1 tablespoon lemon juice
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1 small clove garlic, minced
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2 cups cooked quinoa
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1 15-ounce can chickpeas, rinsed
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1 firm ripe avocado, diced
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¼ cup chopped fresh cilantro or parsley
Description
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Preheat oven to 425 degrees F.
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Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
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Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
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To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).
