Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium sweet potato, peeled if desired, cut into 1-inch chunks3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonstahini2tablespoonswater1tablespoonlemon juice1smallclove garlic, minced2cupscooked quinoa1 15-ounce can chickpeas, rinsed1firm ripe avocado, diced¼cupchopped fresh cilantro or parsley
Cook Mode(Keep screen awake)
Ingredients
1medium sweet potato, peeled if desired, cut into 1-inch chunks
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonstahini
2tablespoonswater
1tablespoonlemon juice
1smallclove garlic, minced
2cupscooked quinoa
1 15-ounce can chickpeas, rinsed
1firm ripe avocado, diced
¼cupchopped fresh cilantro or parsley
DirectionsPreheat oven to 425 degrees F.Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).Originally appeared: EatingWell.com, April 2017
Directions
Preheat oven to 425 degrees F.Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).
Preheat oven to 425 degrees F.
Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).
Originally appeared: EatingWell.com, April 2017
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Nutrition Facts(per serving)455Calories25gFat51gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
