NUTRITION

SERVINGS

INGREDIENTS

1/2 medium sweet potato, cubed

1 cup chickpeas, drained and rinsed

1/4 cup quinoa, uncooked

2 cups baby spinach

1/2 cup cherry tomatoes, halved

1 tablespoon tahini

1/2 cup tempeh, cubed

1 tablespoon lemon juice

1.5 teaspoons olive oil

1 tablespoon pumpkin seeds

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

PREPARATION

• 1

  Preheat oven to 400°F (200°C)

• 2

  Rinse quinoa and cook according to package instructions (typically 1:2 ratio with water)

• 3

  Cube sweet potato into 1-inch pieces and toss with 1/2 teaspoon olive oil, salt, and pepper

• 4

  Spread sweet potato on a baking sheet and roast for 20-25 minutes until tender

• 5

  Cut tempeh into 1-inch cubes and season with a pinch of salt and pepper

• 6

  Heat 1/2 teaspoon olive oil in a pan over medium heat and pan-fry tempeh until golden brown, about 5-6 minutes

• 7

  Drain and rinse chickpeas, pat dry with paper towels

• 8

  Toss chickpeas with remaining olive oil, cumin, and paprika

• 9

  Add chickpeas to the oven during the last 15 minutes of sweet potato roasting, until crispy

• 10

  Make the tahini sauce by whisking together tahini, lemon juice, and 1-2 tablespoons of water until smooth

• 11

  Assemble the bowl: Start with quinoa as the base, add spinach, roasted sweet potatoes, crispy chickpeas, pan-fried tempeh, and cherry tomatoes

• 12

  Drizzle with tahini sauce and sprinkle with pumpkin seeds

• 13

  Season with additional salt and pepper if desired