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  • BeWellAdmin

Vegan Grain Bowl


  • 1 sweet potato

  • 3 tablespoons of extra-virgin olive oil (divided)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons tahini

  • 2 tablespoons water

  • 1 tablespoon lemon juice

  • 1 clove of garlic (minced)

  • 2/3 cup dried quinoa

  • 1 15-ounce can chickpeas (rinsed and drained)

  • 1 avocado

  • 1/4 cup cilantro


  1. Preheat oven to 425 degrees F.

  2. Cut sweet potatoes into 1-inch cubes or bite sized pieces. Coat in 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mix to combine. Transfer to a baking sheet and roast for 15-18 minutes (or until tender), stirring once halfway through cook time.

  3. To make the quinoa, combine 2/3 cup of dried quinoa with 1 cup water in a pot. Over medium-high heat, bring the water and quinoa to a boil. Once boiling, cover with lid and reduce to medium-low for 10 minutes or until all the water is absorbed.

  4. In the meantime, make your dressing by whisking 2 tablespoons of oil, tahini, water, lemon juice, garlic and remaining 1/4 teaspoon each of salt and pepper.

  5. To serve, top quinoa with sweet potatoes, chickpeas, and avocado. Add dressing and top with cilantro!

  6. Enjoy!

Adapted from EatingWell.

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