ADVERTISEMENT
Introduction
If I had my way, I’d eat this every single day. This vibrant comfort bowl combines hearty grains, roasted veggies, and a creamy, tangy sauce that hits all the right notes. It’s nourishing, easy to make, and endlessly customizable—perfect for breakfast, lunch, or dinner. Whether you’re fueling up for a busy day or winding down, this bowl promises satisfaction in every bite.
Ingredients:
1 cup quinoa (or brown rice)
1 medium sweet potato, peeled and diced
1 cup chickpeas, drained and rinsed (or canned)
1 cup baby spinach or kale
1/2 red bell pepper, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
For the sauce:
1/2 cup Greek yogurt (or vegan yogurt alternative)
1 tablespoon lemon juice
1 tablespoon tahini
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
Cook the quinoa: Rinse quinoa thoroughly. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce to simmer and cover for 15 minutes or until water is absorbed. Fluff with a fork.
Roast the veggies: Preheat your oven to 425°F (220°C). Toss diced sweet potatoes, chickpeas, and red bell pepper in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until crispy and golden.
Prepare the sauce: In a small bowl, whisk together Greek yogurt, lemon juice, tahini, minced garlic, salt, and pepper until smooth.
Wilt the greens: In the last 5 minutes of roasting, add the baby spinach or kale to the baking sheet to gently wilt.
Assemble the bowl: Divide quinoa between bowls. Top with roasted veggies, wilted greens, and crumbled feta cheese if using. Drizzle generously with the tangy tahini sauce.
Serving and Storage Tips:
Serve warm for the best experience, but this bowl also tastes great at room temperature.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or enjoy cold as a refreshing salad.
Keep the sauce separate if planning to store leftovers to prevent sogginess.
Variations:
ADVERTISEMENT
