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Grain Bowls Recipe

American · Main course · 40 min total

A versatile and nutritious grain bowl featuring quinoa, roasted vegetables, chickpeas, and a tangy lemon-tahini dressing. Perfect for a healthy lunch or dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups baby spinach
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
3. On a baking sheet, toss sweet potato, bell pepper, and chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes until tender.
4. Meanwhile, make the dressing: whisk together tahini, lemon juice, water, garlic, and a pinch of salt until smooth. Add more water if needed.
5. Assemble bowls: divide spinach among bowls, top with quinoa, roasted vegetables and chickpeas. Drizzle with dressing and serve.

Tips

• Add grilled chicken or tofu for extra protein.
• Store leftover components separately in the fridge for up to 4 days.
• Customize with your favorite vegetables or grains like farro or brown rice.

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