Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 0

This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Source: EatingWell.com, April 2017


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

1 1/2 cups
455 calories; protein 11.1g; carbohydrates 50.5g; dietary fiber 11g; sugars 3.1g; fat 24.6g; saturated fat 3.4g; vitamin a iu 5894.7IU; vitamin c 20.7mg; folate 148.8mcg; calcium 77.2mg; iron 3.5mg; magnesium 114.7mg; potassium 741.9mg; sodium 472.1mg; thiamin 0.3mg.

4 1/2 fat, 3 starch,1/2 lean protein