Grain bowls offer as much versatility as they do health benefits. Whether you’re leveraging leftovers, or planning the perfect combination, get creative with your favorite mix of ingredients.
This Mediterranean-inspired, fiber-rich grain bowl mixes quinoa with chickpeas and heart-healthy avocado. The tangy tahini (sesame seed) dressing adds both flavor and texture, and is high in vitamins and minerals. Want to bump up the protein? Keep it lean but flavorful by adding salmon or chicken.
Tahini Grain Bowl With Sweet Potatoes
If you prefer thicker salad dressings, add a spoonful of Greek yogurt.
Yields 4 (2-cup) servings
1/4 cup tahini (sesame seed paste)
1/3 cup water
1 lemon, juiced
1 garlic clove, minced
1 tablespoon olive oil
1/8 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
1 pound sweet potatoes, peeled and diced (about 3 cups)
2 cups kale, chopped
2 cups quinoa, cooked
1 (14.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
2 small beets, thinly sliced
1 cup red cabbage, thinly sliced
1 ripe avocado, sliced
Heat oven to 400° F.
In a medium bowl, prepare the dressing by whisking tahini, lemon juice, water and garlic. Season it with salt and pepper, cover and place it in the fridge.
Line a roasting pan with aluminum foil. In a large bowl, mix olive oil, salt and pepper. Add the sweet potatoes and toss to combine. Spread sweet potatoes on the pan in a single layer. Roast for 30 minutes (or until tender), stirring once halfway through cooking. Set aside to cool.
Divide cooked quinoa among 4 bowls. Top evenly with kale, sweet potatoes, chickpeas, beets, red cabbage and avocado. Drizzle with tahini dressing and enjoy.