Sweet Potato and Chickpea Quinoa Bowls

Sweet Potato and Chickpea Quinoa Bowls with Maple Lemon Tahini Dressing 🍠🍁🍋

Sharing own of my favorite plant-based recipes! It’s a simple dish filled with flavor, and the sweet and tangy sauce brings it all together. Feel free to add crispy tofu or even grilled chicken for extra protein. Enjoy!

Servings: 5
Serving Size: 125g cooked quinoa, 200g cooked sweet potato and chickpea mix, 2 tbs sauce
Macros per Serving: 581 cal, 17g P, 74g C, 23g F
Estimated Cook Time: 60 minutes

Ingredients:
-3 large sweet potatoes, diced into small cubes
-2 15-oz. cans of chickpeas, drained and rinsed
-2 cups of dried quinoa
-3 1/2 cups of water
-3 tbs olive oil
-1 tbs onion powder
-1 tbs garlic powder
-1 tbs smoked paprika
-2 tsp salt
-2 tsp pepper

Instructions:
-add quinoa and water into a rice cooker or large pot, cover, and cook on low until fluffy
-add diced sweet potatoes and chickpeas into a large bowl; mix in oil and spices
-place onto a baking sheet and spread out evenly
-bake at 400F for 30-40 minutes until tender
-build meals and store in fridge for up to 5 days or in freezer for up to 6 months
-add sauce on top after reheating the meals

Maple Lemon Tahini Sauce 🍁

Ingredients:
-3 tbs tahini
-2 tbs olive oil
-2 tbs maple syrup
-1 tbs dijon mustard
-1 tbs apple cider vinegar
-juice of 1 lemon
-2 whole garlic cloves, peeled
-1/4 cup water (optional)
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp red chili flakes

Instructions:
-add ingredients into a blender and pulse until smooth; add water for a thinner consistency
-store sauce separately until ready to add to meals

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hey guys let’s make these sweet potato and chickpea quinoa bowls with a maple lemon tahini dressing I love this plant-based meal prep option because it’s packed with flavor and keeps you full I add two cups of dry quinoa and 3 and 1/2 cups of water into my rice cooker and let that cook I wash and dry my sweet potatoes and I cut them into small cubes with the skin still on because the skin will soften when you cook it add them to a large bowl with washed and dried canned chickpeas with oil salt pepper onion and garlic powder smoke paprika and mix it well spread it all out on baking sheets and bake in the oven at 400° f for about 30 to 40 minutes until in nice and tender the star of the show in my opinion is this Maple lemon tahini dressing because it brings it all together blend together tahini olive oil apple cider vinegar lemon juice maple syrup Deon mustard salt pepper red chili flakes and garlic cloves blend until smooth and add some water if you want a thinner sauce finally we build our bowls I’m adding 125 G of quinoa 200 g of our sweet potatoes and chickpeas and Topping with our sauce after reheating the bowls take care and follow for more