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Nourishing Quinoa & Sweet Potato Bowl With Tahini Drizzle

 

 

Introducing the Nourishing Quinoa & Sweet Potato Bowl with Tahini Drizzle!

This hearty, wholesome bowl is packed with nutrient-dense ingredients to fuel your day. Roasted sweet potatoes, califlower chickpeas,fluffy quinoa, and fresh greens come together, all topped with a creamy tahini drizzle for a flavor-packed finish and parsley.

Perfect for a balanced lunch or dinner, this bowl offers a satisfying mix of textures and flavors that’s both nourishing and delicious.

Who’s ready to try this plant-powered goodness?

Check out this recipe blog post below

#NourishYourBody #QuinoaBowl #PlantPowered #healthyandwholesomellc #FunctionalMedicineHealthCoach

 

 

Looking for a hearty salad? Try this Sweet Potato & Quinoa Salad with Lemony Tahini-Maple Dressing

Serves 4

1 large sweet potato, cut into ¾-inch pieces (about 2 ½ cups)

half of califlower

½ teaspoon ground cinnamon

Drizzle of avacodo  oil plus 1 tablespoon (or coconut aminos)

Salt & freshly ground black pepper to taste

1 cup uncooked quinoa, rinsed

2 medium yellow onions, sliced into rings

Drizzle of coconut aminos (optional)

For the tahini dressing:

1/3 cup tahini

3 tablespoons fresh lemon juice (about 1 large lemon)

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 garlic clove

Salt & black pepper to taste

2 packed cups spinach 

½ cup pumpkin seeds or to taste

Preheat the oven to 425ºF. Line a large rimmed baking sheet with a silicone mat or use a nonstick sheet.

Transfer the sweet potato and califlower to the prepared baking sheet. Add the  cinnamon, smoked paprika,  salt, and pepper. Drizzle with olive oil. Toss to coat. Roast for about 20 minutes, or until fork tender, tossing halfway.

Add the quinoa with 2 cups water to a medium saucepan. Bring to a boil before reducing the heat. Simmer covered for 15 minutes. Remove from the heat and set aside.

Meanwhile, cook onions. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. (Or add 1 tablespoon coconut aminos to onion.) Cook onions for about 20 minutes, or until golden brown, stirring occasionally. Drizzle with coconut aminos (optional).

Meanwhile, to a medium jar, add the tahini, lemon juice, Dijon, maple syrup, and 1/3 cup water. Grate the garlic into the jar. Place the lid on the jar and shake vigorously. Salt and pepper.

Transfer the quinoa to a large bowl. Mix in the spinach.. Add the sweet potato, califlower, onions, and pumpkin seeds and mix to combine. Drizzle with dressing and parsley on top. 

 

Enjoy! 

Yours in Health,

Penny