Description
A quick, budget-friendly, and nutritious vegetarian dinner featuring roasted sweet potatoes, crispy chickpeas, and quinoa topped with a creamy tahini-lemon dressing.
Ingredients
Scale
- 1 cup dry quinoa (180g)
- 2 cups water (for quinoa)
- 2 medium sweet potatoes, diced into ½-inch cubes (about 400g)
- 1 can (15oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil (for sweet potatoes)
- 1 tablespoon olive oil (for chickpeas)
- 1 teaspoon cumin (for chickpeas)
- ½ teaspoon paprika (for chickpeas)
- Salt and pepper to taste
- ½ head red cabbage, shredded
- 2 cups fresh spinach or kale
- 1 large avocado, sliced
- ¼ cup tahini (60g)
- 3 tablespoons fresh lemon juice (45ml)
- 1 small clove garlic, minced
- 1 teaspoon maple syrup
- 2–4 tablespoons water (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water in a fine-mesh strainer. In a small pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Spread in a single layer.
- Pat chickpeas dry and toss with 1 tablespoon olive oil, cumin, paprika, and a pinch of salt on a second sheet pan.
- Roast both pans for 25-30 minutes, flipping chickpeas halfway through until potatoes are tender and chickpeas are crispy.
- In a small bowl, whisk tahini, lemon juice, garlic, maple syrup, and salt. Slowly add water, one tablespoon at a time, whisking until the dressing is smooth and pourable.
- Divide warm quinoa among four bowls. Top with roasted sweet potatoes, crispy chickpeas, shredded cabbage, spinach, and avocado.
- Drizzle generously with tahini lemon dressing and serve.
Notes
Rinse quinoa thoroughly to remove bitter saponin. Pat chickpeas dry before roasting for maximum crispiness. Do not overcrowd sheet pans to ensure roasting rather than steaming. The dressing may separate; whisk again before serving. Store components separately in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 10
- Protein: 12
Keywords: vegetarian, buddha bowl, tahini lemon dressing, healthy dinner, meal prep, quinoa, sweet potato, chickpeas, family meals, budget friendly