Spring Quinoa Bowl With Lemon Tahini Dressing

Posted on April 24 2019

spring quinoa bowl by sapana chandra

The Perfect Spring Quinoa Power Bowl 

This bright Spring-inspired quinoa bowl is a great plant-based meal for lunch or dinner! Full of fresh greens, seasonal veggies, hearty seeds, and topped with a creamy tahini dressing, you'll be satisfied all day long. It's easy, vibrant, delicious and make-ahead friendly. 

Servings: 2 bowls 
Ingredients:
Roasted Sweet Potatoes
  • 1 sweet potato, diced
  • 1/2 tablespoon avocado oil
  • Sea salt and black pepper, to taste
Sauteed Green Peas
  • 1 cup green peas
  • 1 clove garlic, minced or grated
  • 1/2 tablespoon avocado oil
  • Sea salt and black pepper, to taste
Additional Bowl Ingredients
  • 3 handfuls of Spring greens
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1/4 cup sliced radishes
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons pepitas
  • 2 tablespoons hemp seeds
Lemon Tahini Dressing
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 lemon, juiced
  • Sea salt and black pepper, to taste
  • 1 teaspoon maple syrup (optional)
Instructions
  1. Prepare the sweet potatoes. Preheat the oven to 425 F.  Add the diced sweet potato into a medium bowl and toss with the oil, salt, and pepper. Arrange on a baking sheet in a single layer and bake for 30-40 minutes, or until golden brown, flipping halfway. 
  2. Prepare the green peas. In a medium skillet over low heat, warm the oil. Add the garlic and stir for a few minutes until the garlic is fragrant and slightly transparent. Increase the heat to medium and add the green peas, salt, and pepper. Cook for about 5 minutes, or until the green peas are warm and cooked through. 
  3. Prepare the dressing. Combine tahini, lemon juice, maple syrup (if using), sea salt, and pepper in a small bowl. Whisk for about 30 seconds until it becomes thick and creamy. Add the water and whisk again until it’s smooth and creamy, about a minute. Adjust seasoning, if needed.
  4. Assemble each bowl with half of the greens, sweet potatoes, green peas, quinoa, avocado, radishes, green onions, pepitas, and hemp seeds. Drizzle with the dressing and serve.
Author Bio: 
Sapana Chandra of Realandvibrant
Sapana Chandra is a plant-based professional cook, food blogger, health coach, and author of Plant Power Bowls: 70 Seasonal Vegan Recipes to Boost Energy and Promote Wellness. She launched Real + Vibrant in 2016 after healing herself from chronic illness. Sapana believes that small everyday habits can lead to big life-changes. Follow her on Instagram for a dose of daily inspiration or check out her blog where she teaches how to cook simple, delicious, plant-powered meals.

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