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)
1/4 cup cilantro
Preheat oven to 425 degrees F.
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.
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.
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.
To serve, top quinoa with sweet potatoes, chickpeas, and avocado. Add dressing and top with cilantro!
Adapted from EatingWell.