Roasted sweet potatoes, pickled onions, creamy avocado, fluffy quinoa, and a tahini-maple dressing that ties every vibrant element together. A bowl of pure happiness.
A nourishing bowl that's as beautiful as it is delicious.
Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.
In a saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
In a small bowl, whisk together tahini, maple syrup, lemon juice, 2 tbsp warm water, and a pinch of salt. Whisk until smooth and creamy. Adjust consistency with more water if needed.
Slice the avocado, halve the cherry tomatoes, and drain the chickpeas. If desired, quickly pan-fry the chickpeas in a drizzle of olive oil and a pinch of smoked paprika for extra crunch.
Divide the mixed greens between two bowls. Top with quinoa, roasted sweet potatoes, avocado slices, cherry tomatoes, pickled red onions, chickpeas, and pumpkin seeds. Arrange each component in its own section for that gorgeous rainbow effect.
Drizzle the tahini-maple dressing generously over both bowls. Finish with a sprinkle of flaky sea salt and fresh cracked pepper. Serve immediately and enjoy this vibrant, nutrient-packed meal.
