Pin It Last winter, when everything felt heavy and gray, I started making these bowls almost daily. There was something about the colors—the burnt orange of roasted sweet potatoes against that creamy white sauce—that made my entire kitchen feel lighter. My roommate kept walking through asking what smelled so earthy and warm. Now it is the first thing I crave when my body needs a reset.
I served this to my sister last month when she was recovering from being sick, and she literally asked if I could make it for her every Sunday. She texted me later that night saying her stomach felt better than it had in weeks. Sometimes food actually does work like medicine.
Ingredients
- Quinoa: Rinse it thoroughly until the water runs clear to remove any bitter coating
- Chickpeas: Pat them completely dry before cooking so they get crispy instead of steaming
- Sweet potatoes: Cut them into evenly sized cubes so they all roast at the same rate
- Baby spinach: Add it right before serving so it stays fresh and vibrant
- Avocado: Wait to slice it until the last moment to prevent browning
- Tahini: Stir the jar well before measuring since the oil separates
- Yogurt: Greek yogurt gives the best consistency but any plain yogurt works beautifully
- Lemon juice: Fresh squeezed really does make a noticeable difference here
- Olive oil: Use a good quality one since the flavor comes through in the sauce
- Cumin: Toast it briefly in a dry pan before using to wake up the essential oils
- Turmeric: Add a pinch of black pepper to help your body absorb all those anti-inflammatory benefits
Instructions
- Get your oven going:
- Preheat to 425°F with the rack in the middle position so everything roasts evenly.
- Roast the sweet potatoes:
- Toss the cubes with olive oil, half the cumin, salt and pepper until well coated then spread in a single layer on a large baking sheet. Roast for about 25 minutes, flipping halfway through, until tender and caramelized at the edges.
- Cook the quinoa:
- Rinse it under cold water until the water runs clear, then combine with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover tightly and simmer for 15 minutes until fluffy. Remove from heat and let it sit covered for 5 more minutes.
- Crisp the chickpeas:
- Heat olive oil in a skillet over medium heat, add the chickpeas with remaining cumin, turmeric, salt and pepper. Cook for about 10 minutes, stirring occasionally, until they are golden and slightly crunchy.
- Make the sauce:
- Whisk together tahini, yogurt, lemon juice, remaining olive oil, salt and pepper until smooth. Add water one tablespoon at a time until it reaches a pourable consistency.
- Build your bowls:
- Start with a bed of quinoa then arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach and avocado slices on top.
- Finish it off:
- Drizzle generously with that creamy tahini yogurt sauce and serve while everything is still warm.
Pin It This recipe became my go-to meal prep during a particularly stressful month at work. There was something so grounding about sitting down to a bowl that looked like sunshine on a plate.
Make It Your Own
I love swapping roasted cauliflower for the sweet potatoes in the spring when it is in season. The tahini sauce pairs just as beautifully with cruciferous vegetables.
The Anti-Inflammatory Magic
Between the turmeric in those crispy chickpeas and the healthy fats from tahini and avocado, every ingredient is working together. That vibrant color is not just for show.
Serving Suggestions
Sprinkle toasted sesame seeds or fresh herbs like parsley and cilantro over the top for added texture and brightness. A squeeze of fresh lime juice right before serving adds another layer of flavor.
- Warm naan or pita on the side
- A simple cucumber tomato salad
- Leftover sauce works as a dip for raw vegetables
Pin It There is something almost meditative about assembling these bowls, arranging all those colors together. Hope it brings you as much comfort as it has brought me.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, prepare the quinoa, roasted sweet potatoes, and spiced chickpeas up to 3 days in advance. Store components separately in airtight containers. Assemble bowls fresh and drizzle with sauce just before serving for best texture and flavor.
- → What can I substitute for tahini?
Creamy almond butter or cashew butter works well as a substitute. The flavor profile will shift slightly, but you'll still get rich, nutty notes. For a sesame-free version, sunflower seed butter provides similar creaminess with a milder taste.
- → How do I store leftovers?
Keep assembled bowls refrigerated for up to 2 days, though the avocado may brown. For optimal freshness, store components separately and combine when ready to eat. The tahini yogurt sauce stays fresh for 5-7 days in the refrigerator.
- → Can I use other grains instead of quinoa?
Absolutely. Farro, brown rice, or millet make excellent substitutions. Cooking times may vary slightly. For a grain-free version, use cauliflower rice or roasted vegetable cubes as your base.
- → Is this suitable for meal prep?
Perfect for meal prep. Cook a batch of quinoa, roast extra sweet potatoes, and prepare double the chickpeas. Portion into containers and add fresh spinach and avocado when serving. The flavors actually deepen after marinating together.
- → How can I add more protein?
Increase chickpeas to two cans or add roasted tofu cubes. Grilled chicken, salmon, or shrimp pair beautifully if you eat meat. A sprinkle of hemp seeds or chopped walnuts also boosts protein while adding pleasant crunch.