Description
A vibrant and easy vegan meal featuring roasted sweet potato, creamy avocado, nutty quinoa, and a sesame-miso dressing.
Ingredients
Scale
- 200 g (1 cup) quinoa
- 600 g (1.3 lb) sweet potato, peeled and cubed
- 400 g (2 cans) chickpeas, drained
- 120 g (4 cups) baby spinach or mixed greens
- 2 medium avocados
- 60 ml (1/4 cup) tahini
- 30 ml (2 tbsp) white miso
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) honey or maple syrup
- 30–60 ml (2–4 tbsp) warm water to thin
- 45 ml (3 tbsp) olive oil
- 1 1/2 tsp Diamond Crystal kosher salt
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 30 g (1/4 cup) sesame seeds (optional)
- lemon wedges (optional)
- chopped cilantro (optional)
Instructions
- Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment.
- Toss the cubed sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika. Arrange in a single layer; roast for 20–25 minutes until caramelized.
- Dry the chickpeas on paper towels and toss with 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp salt. Spread on a baking sheet and roast for 18–22 minutes until golden and crunchy.
- Rinse the quinoa. In a saucepan, combine it with 480 ml water and 1/4 tsp salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest covered for 5 minutes, then fluff.
- Whisk together tahini, miso, rice vinegar, soy sauce, and maple syrup. Add warm water to reach a pourable consistency. Adjust seasoning as needed.
- Divide the cooked quinoa into bowls. Top with sweet potato, chickpeas, greens, and half an avocado each. Drizzle with dressing and garnish with sesame seeds and lemon juice. Serve immediately.
Notes
Roast chickpeas on a separate sheet for extra crunch and avoid overcrowding. Make-ahead by prepping components separately and assembling when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg