Chickpea, Sweet Potato, and Quinoa Bowl
Introduction: Delight your taste buds and nourish your body with our exquisite Chickpea, Sweet Potato, and Quinoa Bowl recipe. Perfect for meal prep and make-ahead lunches, this nutritious dish boasts a harmonious blend of flavors and textures. Packed with wholesome ingredients and drizzled with a delectable tahini vinaigrette, each bite promises satisfaction and vitality. Follow our detailed instructions to create this culinary masterpiece and elevate your dining experience.
Ingredients: Prepare to embark on a culinary journey with these carefully curated ingredients:
- 1 tablespoon of extra virgin olive oil, divided
- 2 small sweet potatoes, peeled & diced
- 1 small cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- Handfuls of kale, torn into bite-sized pieces
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- Salt, to taste
- 300g of Israeli couscous
- 1 tablespoon of hemp hearts
- 2 tablespoons of almonds, toasted & roughly chopped
Tahini Vinaigrette: Enhance the flavors of your bowl with this exquisite tahini vinaigrette:
- 1 tablespoon of tahini
- Juice of 1 small lemon
- 1 teaspoon of Dijon mustard
- 1 teaspoon of maple syrup
- 1 cup of avocado oil
- 1 tablespoon of fresh dill, chopped
- Salt and pepper, to taste
Method: Follow these step-by-step instructions to create a culinary masterpiece:
- Preheat and Prepare: Preheat your oven to 425 degrees Fahrenheit. In a small bowl, whisk together the ingredients for the tahini vinaigrette until well combined. Set aside for later use.
- Roast Sweet Potatoes: In a baking dish, toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt. Roast in the preheated oven for 25 minutes until tender and golden brown.
- Add Cauliflower and Chickpeas: Remove the baking dish from the oven and add the cauliflower florets, chickpeas, remaining olive oil, garlic powder, smoked paprika, and a pinch of salt. Stir to combine, then return to the oven and roast for an additional 20 minutes until vegetables are tender.
- Incorporate Kale: After 20 minutes, add the torn kale to the baking dish and stir to combine. Roast for an additional 5 minutes until the kale is wilted and vibrant green.
- Cook Couscous: While the vegetables are roasting, cook the Israeli couscous according to package instructions. Drain and set aside.
- Combine Ingredients: Once the vegetables are roasted to perfection, remove the baking dish from the oven. Stir in the cooked couscous and half of the prepared tahini vinaigrette. Adjust seasoning to taste.
- Final Touches: Sprinkle the toasted almonds and hemp hearts over the bowl. Drizzle the remaining tahini vinaigrette on top for an added burst of flavor.
- Serve and Enjoy: Your Chickpea, Sweet Potato, and Quinoa Bowl is now ready to be savored! Serve hot and indulge in the wholesome goodness of this nutritious dish.
Conclusion: Experience culinary bliss with our Chickpea, Sweet Potato, and Quinoa Bowl recipe. Whether you’re meal prepping for the week ahead or enjoying a leisurely lunch, this dish is sure to satisfy your cravings and fuel your body with essential nutrients. Elevate your dining experience with each delightful bite and savor the flavors of wholesome ingredients harmoniously combined. Trust our detailed instructions to guide you through the culinary process and embark on a journey of culinary excellence.
Chickpea, sweet potato and quinoa bowls are perfect for meal prep and make ahead lunches.
Ingredients.
The bowl:
1 tbsp extra virgin olive oil, divided
2 small sweet potato, peeled & diced
1 small cauliflower, in florets
1 can chickpeas, drained and rinsed
1 handfuls kale, torn into bite sized pieces
1 tsp garlic powder
1 tsp smoked paprika
Salt, to taste
300g Israeli couscous
1 tbsp hemp hearts
2 tbsp almonds, toasted & roughly chopped
The vinaigrette:
1 tbsp tahini
1 small lemon juice
1 tsp dijon
1 tsp maple syrup
1 cup avocado oil
1 tbsp fresh dill, chopped
Salt + pepper, to taste
Method.
1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together vinaigrette ingredients. Set aside.
3. In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes.
4. Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes.
5. Add kale and stir in. Roast for an another 5 minutes.
6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain.
7. Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference.
8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!.