Ingredients
Equipment
Method
Instructions:
- Start by rinsing the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water with a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes. Let it sit for 5 minutes before fluffing with a fork.
- Preheat your oven to 400°F (200°C). Peel and dice the sweet potato, toss with olive oil, salt, and pepper, and roast for 20-25 minutes on a baking sheet.
- While the sweet potatoes roast, slice the radishes and cucumber. Prepare the avocado just before serving to keep it fresh.
- Assemble your bowl by starting with quinoa, then adding roasted sweet potatoes, sliced radishes, cucumber, avocado, and chickpeas. Top with mixed salad greens.
- Drizzle with lemon juice and sprinkle with toasted sesame seeds. Add your dip of choice to enhance the flavors.
Notes
- Feel free to swap quinoa for other grains like brown rice or farro.
- Make it seasonal by changing the vegetables according to what's available.
- Store leftovers in an airtight container for up to 3 days.