Protein-packed bowl with quinoa, roasted vegetables, black-eyed peas, and creamy tahini dressing.
# What You Need:
→ Grain Base
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water
03 - 1/2 tsp salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 small zucchini, sliced
08 - 2 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - Salt and pepper, to taste
→ Black-Eyed Peas
11 - 2 cups cooked black-eyed peas or 1 can, drained and rinsed
12 - 1/2 tsp ground cumin
13 - 1/2 tsp garlic powder
→ Fresh Ingredients
14 - 2 cups baby spinach or kale
15 - 1 avocado, sliced
16 - 2 tbsp fresh cilantro or parsley, chopped
→ Tahini Dressing
17 - 1/4 cup tahini
18 - 2 tbsp lemon juice
19 - 1 tbsp maple syrup
20 - 2 tbsp water, plus more as needed
21 - 1 small garlic clove, minced
22 - Salt, to taste
# Directions:
01 - Preheat oven to 425°F.
02 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and golden.
03 - While vegetables are roasting, rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small skillet over medium heat, warm black-eyed peas with cumin and garlic powder for 3-4 minutes until heated through.
05 - In a bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth. Add more water for desired consistency.
06 - Divide quinoa between four bowls. Top with roasted vegetables, black-eyed peas, and fresh spinach or kale.
07 - Drizzle with tahini dressing. Garnish with avocado slices and chopped herbs. Serve immediately.
