A nourishing blend of quinoa, roasted sweet potatoes, fresh greens, and tangy tahini dressing.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 2 medium sweet potatoes, peeled and cubed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 2 cups baby spinach or mixed greens
08 - 1 cup shredded red cabbage
09 - 1 cup cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1/4 cup thinly sliced radishes
→ Tahini Vinaigrette
12 - 1/4 cup tahini
13 - 2 tablespoons lemon juice (about 1 lemon)
14 - 1 tablespoon maple syrup or honey
15 - 2 tablespoons warm water (plus more if needed)
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - Salt and pepper, to taste
→ Toppings
20 - 2 tablespoons toasted pumpkin seeds (pepitas)
21 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Toss the cubed sweet potatoes with olive oil, smoked paprika, and sea salt. Spread evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
03 - Combine quinoa and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and set aside.
04 - Whisk together tahini, lemon juice, maple syrup (or honey), warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Add additional water to achieve desired consistency if needed.
05 - Place a bed of greens in each bowl. Add quinoa, roasted sweet potatoes, shredded red cabbage, halved cherry tomatoes, sliced avocado, and radishes.
06 - Drizzle tahini vinaigrette over the assembled ingredients. Sprinkle with toasted pumpkin seeds and chopped fresh parsley. Serve immediately.
