For a nutritious and flavorful meal, try this vegan-friendly Grain Bowl.
Packed with quinoa, sweet potatoes, and spinach, and topped with a zesty Peanut Butter Tahini Lemon Dressing, it’s a delicious way to enjoy a variety of textures and flavors. The dressing combines the nutty richness of peanut butter and tahini with the bright tang of lemon, adding a delightful burst of flavor to every bite. Perfect for lunch or dinner, this bowl is sure to satisfy.
Ingredients
2 servings
| 2 | tablespoons olive oil, divided |
| 2 | teaspoons chili powder |
| 1 | teaspoon cumin |
| 1 | teaspoon garlic powder |
| 1 | teaspoon kosher salt, divided |
| ½ | teaspoon pepper, divided |
| 1 | medium sweet potato, peeled and cut into 1-inch cubes |
| 1 | (15-ounce) can chickpeas, drained and rinsed |
| 2 | cups fresh spinach |
| 1 | clove garlic, minced |
| 2 | cups cooked quinoa |
| Pickled red onion, as desired | |
| Peanut Butter Tahini Lemon Dressing; recipe follows | |
| 2 | tablespoons SKIPPY® Natural Creamy Peanut Butter Spread |
| 2 | tablespoons olive oil |
| 1 | tablespoon tahini |
| Juice of 1 lemon | |
| 1½ | teaspoons maple syrup |
| 3 | tablespoons water |
Directions
Heat oven to 425°F.
In small bowl, combine 1½ tablespoons olive oil, chili powder, cumin, garlic powder, ¾ teaspoon salt and ¼ teaspoon pepper. Place sweet potatoes on one half of a large, rimmed baking sheet. Place chickpeas on other half. Drizzle olive oil mixture over sweet potatoes and chickpeas, turning to coat. Roast 20 to 25 minutes, or until sweet potatoes are tender.
In medium skillet over medium heat, heat remaining olive oil. Add spinach. Cook, stirring, 1 to 2 minutes or until wilted. Add garlic and remaining salt and pepper. Cook 30 seconds or until fragrant.
Build 2 bowls with quinoa, sweet potatoes, chickpeas and spinach. Top with pickled red onion. Serve with Peanut Butter Tahini Lemon Dressing.
Peanut Butter Tahini Lemon Dressing
In shaker jar, add ingredients. Shake vigorously to combine.
