Hearty root vegetables & greens, protein-packed quinoa and chickpeas, and tangy tahini dressing all come together for this delicious meal idea!
Makes 1 to 2 servings
1 cup Kale, rinsed and chopped
1 Sweet red pepper, diced
1/2 cup Chickpeas (canned), rinsed and drained
1 Sweet potato, peeled and cut into bite-sized pieces
1 cup Cooked Quinoa
2 tbsp Tahini sauce
Juice from 1/2 lemon
Pinch of salt, or to taste
Dash of curry powder
1/4 tsp Maple syrup
1 - 2 tbsp of Water
Preheat oven to 410 degrees. Prepare your vegetables and other ingredients.
In a bowl, place sweet potato and toss with salt, black pepper, and a drizzle of olive oil. Then place on a parchment paper-lined sheet pan. Roast in the oven for approx 30 min or until tender. Remove from oven and let cool.
Place quinoa, chickpeas, kale, red pepper, and sweet potatoes into a large bowl or deep-dish plate. Some prefer to keep ingredients separate, but you can also toss them together.
Prepare the dressing by mixing all of the ingredients into a bowl. Add the water one tablespoon at a time to create the right consistency. The dressing should not be too thick but rather pours easily onto your quinoa bowl.
Pour dressing onto your quinoa bowl and enjoy!
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