Roasted Sweet Potato & Chickpeas Quinoa Bowl with Lemon-Tahini Sauce

First off let me start by confessing my obsession with any dressing that involves Tahini. As a daughter of a Lebanese father, we always had the delicious – let me repeat, delicious – “Debess wou Tahini” on our kitchen table ready to be devoured. I obviously stopped myself from having it as i grew up because of the caloric intent, until I recently found out that one of the ingredients, the Tahini, is actually packed with nutrients and health benefits. So what do I do after I find this out? I start researching for dressings that involve it, and let me tell you, the Lemon-Tahini salad dressing tastes even better than the Debess dessert! #bestnewsever

The recipe below is not only quick and easy to make after a long day at work, but it is incredibly satisfying! I highly suggest giving it a try

(Recipe for 2)

Ingredients:

For the Salad Bowl:

  • 1 cup of chickpeas – rinsed and patted dry
  • 1 cup quinoa – for one quinoa cup, you need about 2 cups of water
  • 2 cups spinach lettuce
  • 2 eggs
  • 2 large sweet potatoes – sliced
  • Chili powder
  • Cumin
  • Paprika
  • Salt and pepper
  • Oregano

For the Lemon-Tahini dressing:

  • ½ cup Tahini
  • 2 cloves of garlic – minced
  • 4 tablespoons freshly squeezed lemon juice
  • 3 tablespoons of water – or more, depending on your taste in its thickness
  • 1 teaspoon salt
  • You could use a food processor, or mix them all in a shallow bowl – It is up to you

Directions:

  • Preheat the oven to 210 degrees C.
  • Mix the chickpeas and the sliced sweet potatoes with paprika, garlic powder, cumin, oregano and salt and pepper
  • On a baking sheet, place the sweet potatoes and the chickpeas
  • Drizzle with a little olive oil

sweet potato chickpeas.png

  • Bake for 10 minutes. Remove the tray from the oven, flip the potatoes, mix a bit the chickpeas, and place it back in the oven for another 10-12 minutes. Set aside
  • While the vegetables are being roasted, you can cook the Quinoa. Bring 2 cups of water to a boil, then lower the heat, add the grains, and cover. The cooking should take around 15-20 minutes, until they are fluffy
  • Take a salad bowl, use any type of lettuce as your base (my personal favorite is Spinach), then add the quinoa, 1 cooked egg, the roasted vegetables, and drizzle the sauce on top

veggies

Bon appetit!

 

 

 

 

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