Description
A vibrant and nutrient-dense meal featuring caramelized sweet potatoes, crispy chickpeas, and a velvety lemon tahini dressing over fluffy quinoa.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 head broccoli, florets
- 15 oz can chickpeas, drained and dried
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 cup quinoa
- 2 cups kale, chopped
- 1/4 cup tahini
- 1/2 lemon, juiced
- 1 tbsp maple syrup
- 1 garlic clove, minced
Instructions
- Preheat oven to 400°F and line baking sheets.
- Toss sweet potatoes, broccoli, and chickpeas with oil and spices.
- Roast for 25-30 minutes until tender and browned.
- Cook quinoa in water for 15 minutes until fluffy.
- Whisk tahini, lemon, maple syrup, and garlic with water to make dressing.
- Assemble bowls with quinoa, kale, and roasted vegetables.
- Drizzle with tahini dressing and serve.
Notes
High in fiber, plant-based protein, rich in antioxidants, and great for anti-inflammatory diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420 kcal