Description
These bowls are so fresh and a great make ahead lunch! They are full of healthy foods and flavor!
Ingredients
Scale
- 1 cups quinoa
- 2 sweet potatoes
- 1 red onion
- 1 head of kale
- 1 avocado
- 1 can of chickpeas (drained)
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
Dressing:
- 1 lemon
- 1/4 cup tahini
- 1 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1 1/2 teaspoons minced garlic
- 1/8 cup water
Instructions
- Prepare quinoa according to package instructions.
- Peel and slice sweet potatoes into bite sized pieces and slice the onion into bite sized pieces.
- Toss the sweet potato and onion in 2/3 of the olive oil and sprinkle with half the cumin, paprika, salt and garlic powder.
- Place the sweet potatoes and onions on a lined baking sheet and bake for 30 minutes.
- Remove the stems from the kale and chop well.
- Mix the chickpeas with remaining oil and spices and sauté in a pan over medium heat for about 5 minutes, stirring frequently.
- Remove the chickpeas from the pan. Add the kale to the hot pan and sauté until slightly wilted.
- Slice the avocados.
- Prepare the dressing by adding all ingredients to a mason jar or dressing bottle. Shake extremely well. This requires elbow grease to get the dressing to mix properly. Add more water, if needed.
- Divid the quinoa, cooked potatoes, chickpeas, kale, and avocado evenly in containers. Top with the dressing and store up to 5 days in the refrigerator.
- Prep Time: 30
- Cook Time: 30