Ingredients:

  • 2 Large Sweet Potatoes, peeled and cut into 1/2-inch cubes
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1 cup White or Tri-color Quinoa, thoroughly rinsed
  • 2 cups Vegetable Broth, low-sodium and yeast-free
  • 1 clove Garlic, smashed
  • 2 cups Fresh Baby Spinach, ribboned
  • 1/4 cup Toasted Pumpkin Seeds
  • 1/2 Red Onion, finely diced
  • 1 unit Lemon, juiced
  • 1 tbsp Tahini
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes directly on the baking sheet with olive oil, smoked paprika, cumin, and sea salt. Spread in a single layer.
  3. Roast for 25–30 minutes, turning halfway through, until the edges are caramelized and the centers are tender.
  4. While potatoes roast, combine vegetable broth and smashed garlic in a medium saucepan and bring to a boil.
  5. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork and removing the garlic clove.
  7. In a small bowl, whisk together the lemon juice, tahini, and cracked black pepper to create the dressing.
  8. Assemble the bowls by layering the fluffy quinoa and ribboned spinach, then topping with roasted sweet potatoes, red onion, and toasted pumpkin seeds. Drizzle with the citrus-tahini dressing.