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A vibrant and nourishing plant-based meal featuring tender roasted sweet potatoes and protein-rich chickpeas, served over fluffy quinoa and drizzled with a creamy, zesty lemon-tahini dressing.
Tender sweet potatoes and crispy chickpeas roasted to perfection with smoky paprika and earthy cumin. This simple, salt-free side dish is naturally sweet, savory, and packed with fiber and vitamins, making it a wholesome addition to any meal.
Serving size: 1 cup
Preheat oven and prepare the vegetables
A simple guide to making perfectly fluffy quinoa every time. This versatile, protein-packed grain is a fantastic gluten-free alternative to rice or pasta, ready in under 20 minutes.
Serving size: 1 cup
A wonderfully creamy and tangy dressing made in just five minutes. This salt-free version uses tahini, fresh lemon, and garlic for a bright flavor that's perfect for drizzling over salads, grain bowls, or falafel.
Chickpeas, sweet potatoes, and quinoa provide over 10g of dietary fiber for digestive health and satiety.
Quinoa and chickpeas offer a complete protein profile, essential for muscle maintenance and sustained energy.
Sweet potatoes are an excellent source of beta-carotene, supporting vision, skin health, and immunity.
Tahini and olive oil contribute beneficial monounsaturated fats that support cardiovascular health.
Prepared without added salt, this meal supports healthy blood pressure management and overall heart health.
Yes, it's exceptionally healthy. This bowl is packed with plant-based protein and fiber from chickpeas and quinoa, rich in Vitamin A from sweet potatoes, and uses healthy fats from tahini. It's naturally low in sodium and supports digestive health.
A standard serving (1 cup quinoa, 1 cup roasted veggies, 2-3 tbsp dressing) typically contains 450-600 calories, providing sustained energy without excessive fat or sodium.
This bowl is a complete and satisfying meal on its own. If desired, you could pair it with a light green salad, a cup of clear vegetable broth, or a side of fresh fruit for added freshness.
Absolutely! You can roast the sweet potatoes and chickpeas, cook the quinoa, and prepare the dressing in advance. Store components separately in the fridge for up to 4-5 days and assemble just before eating for fresh meals throughout the week.
Yes, this bowl is specifically designed to be low-sodium, using salt-free chickpeas and a dressing made without added salt. Herbs, spices, and fresh lemon juice provide rich flavor without relying on sodium.
Yes, it's a great option for diabetics. It's high in fiber and complex carbohydrates from quinoa and sweet potatoes, which help regulate blood sugar levels. The plant-based protein and healthy fats also contribute to satiety and stable energy.
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A vibrant and nourishing plant-based meal featuring tender roasted sweet potatoes and protein-rich chickpeas, served over fluffy quinoa and drizzled with a creamy, zesty lemon-tahini dressing.
This american dish is perfect for lunch. With 370.36 calories and 10.399999999999999g of protein per serving, it's a heart-healthy, low-sodium, high-fiber, bp-friendly, low-calorie option for your meal plan.
Season the sweet potatoes and chickpeas
Roast until tender and crispy
Serve
Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.
Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.
Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.
Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.
Serving size: 2 tbsp
Combine the ingredients
Emulsify and adjust consistency
Serve or store
