Power Bowl With Lemon Tahini Dressing
This colorful Power Bowl is a nutrient dense meal loaded with roasted sweet potatoes, quinoa, chickpeas, fresh veggies, and a creamy lemon tahini dressing. It's perfect for lunch or dinner and can be made ahead for meal prep. Vegan, gluten free and customizable.
Print Recipe
Equipment
- Saucepan with lid
- Baking sheet
- Knife and cutting board
- Mixing bowls
- Whisk or fork for dressing
- Measuring cups and spoons
Ingredients
- For the Bowl:
- 1 cup quinoa uncooked
- 1 medium sweet potato peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup canned chickpeas drained and rinsed
- 1 cup red cabbage shredded
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1 handful baby spinach or mixed greens
- 2 tablespoons pumpkin seeds optional
- For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon maple syrup or honey
- 1 small garlic clove minced
- 2 –4 tablespoons water to thin
- Salt to taste
Instructions
- Cook the quinoa
- Rinse quinoa under cold water.
- In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
- Roast the sweet potato
- Preheat oven to 400°F (200°C).
- Toss diced sweet potato with olive oil, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and slightly crispy.
- Prepare the dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.
- Add water a tablespoon at a time until it reaches your desired consistency (creamy but pourable).
- Assemble the bowls
- Divide quinoa between bowls.
- Top with roasted sweet potato, chickpeas, cabbage, tomatoes, avocado slices, and greens.
- Drizzle generously with lemon-tahini dressing.
- Sprinkle with pumpkin seeds if using.
Servings: 2 large bowls