Description
A vibrant glow bowl made with quinoa, roasted vegetables, and a creamy tahini yogurt sauce. Nourishing, colorful, and satisfying, perfect for a balanced meal.
Ingredients
Scale
- 1 cup dry quinoa
- 1 large sweet potato, diced
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss sweet potato, chickpeas, and broccoli with olive oil, salt, and black pepper.
- Spread vegetables evenly on the baking sheet.
- Roast for 25 minutes, stirring once halfway through, until tender and lightly caramelized.
- Meanwhile, cook quinoa according to package instructions and fluff with a fork.
- In a small bowl, whisk Greek yogurt, tahini, lemon juice, garlic, and water until smooth.
- Assemble bowls with quinoa, roasted vegetables, and drizzle with tahini yogurt sauce.
- Serve immediately.
Notes
- Roast vegetables in a single layer for best caramelization.
- Add water gradually to the sauce to reach desired consistency.
- Season each component individually for balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 10 mg