Name: Sweet Potato Quinoa Bowl
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 small red onion; 2 tbsp rice vinegar; 1 null lemon; 1 tsp garlic powder; null pinch salt; null pinch black pepper; 0.33 cup tahini; 0.33 cup water; 1 tsp brown sugar ((optional)); 1 cup uncooked quinoa (rinsed); 3 cups sweet potato (diced); 2 cups vegetable broth; 1 large bell pepper ((any color), sliced into wedges); 1 can chickpeas (drained and rinsed); 1 large carrot (sliced); 3 tbsp oil (divided); 1 tbsp garlic powder; null null salt (to taste); null null pepper (to taste); 3 cups baby kale (or baby spinach); null null parsley (garnish (optional)); null null avocado (sliced (optional))

Instructions

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1

Thinly slice the red onion (1 small) using a mandolin or knife. Place the red onion (1 small) in a medium bowl. Add rice vinegar (2 tbsp), lemon (1), garlic powder (1 tsp), a [pinch salt], and a [pinch black pepper]. Mix and set aside to pickle.
2

Cook the uncooked quinoa (1 cup) according to package instructions. For extra flavor, cook in vegetable broth (2 cups).
3

While the uncooked quinoa (1 cup) is cooking, preheat the oven to 375 degrees F and line two baking sheets with silicone mats or parchment paper. Dice the sweet potato (3 cups) into 0.5-inch pieces, slice the bell pepper (1 large) into wedges, and thinly slice the carrot (1 large) (about 0.25-inch).
4

Place the sweet potato (3 cups) on one baking sheet. Drizzle with [oil], sprinkle with [garlic powder], [salt], and [pepper]. Mix well and spread in a single layer, ensuring space between pieces for better roasting. (Use 0.5 tbsp of the oil (3 tbsp) for this step and 0.5 tbsp of the garlic powder (1 tbsp).)
5

On the other baking sheet, place the chickpeas (1 can), bell pepper (1 large), and carrot (1 large) slices (in separate sections). Drizzle with remaining [oil] and sprinkle with [salt] and [pepper]. Mix well and lay evenly. Roast for 15 to 20 minutes, or until tender and lightly caramelized. (Alternatively, leave the chickpeas (1 can), bell pepper (1 large), and carrot (1 large) raw.)
6

Once the uncooked quinoa (1 cup) and roasted vegetables are ready, remove the red onion (1 small) from its bowl, squeezing out as much liquid as possible. Set the [pickled onions] aside in a small bowl.
7

To the liquid remaining from the [pickled onions], add tahini (0.33 cup), water (0.33 cup), and brown sugar (1 tsp) (if using). Whisk until a runny and creamy consistency is achieved. Add more [water] if a lighter sauce is preferred, or more [salt] or [lemon] juice to taste.
8

To assemble, place baby kale (3 cups) on half of the plate and [quinoa] on the other half. Top with the [sweet potato], [chickpeas], [bell pepper], [carrots], and [pickled onions]. Drizzle with some of the [tahini sauce] and serve with more on the side. Garnish with [parsley] and [avocado] (optional). Enjoy hot or at room temperature.