Sweet Potato and Chickpea Quinoa Bowls with Maple Lemon Tahini Dressing
Family medicine resident and home cook 🩺 🔪
Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
Matt Santos
•
January 12, 2025
Sharing own of my favorite plant-based recipes! It’s a simple dish filled with flavor, and the sweet and tangy sauce brings it all together. Feel free to add crispy tofu or even grilled chicken for extra protein. Enjoy!
5 servings
Ingredients (19)
Ingredients (19)
Main
Maple Lemon Tahini Sauce
Instructions
Add quinoa and water into a rice cooker or large pot, cover, and cook on low until fluffy
Add diced sweet potatoes and chickpeas into a large bowl; mix in oil and spices
Place onto a baking sheet and spread out evenly
Add maple lemon tahini sauce ingredients into a blender and pulse until smooth; add extra water for a thinner consistency if desired
Bake at 400F for 30-40 minutes until tender
Build meals and serve, or store in fridge for up to 5 days or in freezer for up to 6 months
Add sauce on top after reheating the meals, or store sauce separately until ready to add to meals
Notes
Notes
Serving Size: 125g cooked quinoa, 200g cooked sweet potato and chickpea mix, 2 tbs sauce
Macros per Serving: 581 cal, 17g P, 74g C, 23g F
