Sumptuous Vegan Australian Chickpea & Quinoa Bowl with Earthy Roasted Sweet Potato and Lemon-Tahini Drizzle

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Fresh parsley, chopped (for garnish)
• Toasted almond flakes (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until quinoa is tender and the liquid has been absorbed. Set aside.
3. Toss cubed sweet potato with olive oil, salt, pepper, smoked paprika, and ground cumin. Spread onto the prepared baking sheet and roast for 20 25 minutes or until tender and golden brown, stirring occasionally.
4. In a small bowl, whisk together tahini, lemon juice, and 2 tablespoons of water to create a smooth dressing. Season with salt and pepper to taste.
5. Divide the cooked quinoa among two serving bowls. Top each bowl with half of the roasted sweet potato cubes and chickpeas. Drizzle the lemon tahini sauce over the top and garnish with fresh parsley and toasted almond flakes, if using.

Chef’s Insight

Balance flavors and textures by combining creamy lemon-tahini sauce with tender quinoa, crunchy roasted sweet potato, and soft chickpeas.

Notes

Feel free to experiment with different spices or herbs to suit your personal taste preferences.