Ingredients

1 medium sweet potato, peeled if desired, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small clove garlic, minced
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed
1 firm ripe avocado, diced
¼ cup chopped fresh cilantro or parsley

Directions

1. Preheat oven to 425°F.

2. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast until tender, stirring once, 15 to 18 minutes.

3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl.

4. To serve, divide quinoa among 4 bowl. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

For more great recipes and delicious Vegan Meal Plans, click here:  UltimatePhitness.com

 

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