Quinoa Power Bowl with Roasted Sweet Potatoes & Creamy Tahini Dressing

If you’re looking for a meal that’s both nourishing and satisfying, this Quinoa Power Bowl with Roasted Sweet Potatoes & Creamy Tahini Dressing is the perfect choice. Packed with plant-based protein, fiber, and heart-healthy fats, this bowl is not only delicious but also incredibly balanced. The combination of fluffy quinoa, caramelized roasted sweet potatoes, fresh veggies, and a luscious tahini dressing creates a meal that is vibrant, nutritious, and easy to prepare. Whether you’re meal-prepping for the week or making a quick lunch, this dish will keep you full and energized.

Ingredients Needed

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For the Quinoa Base:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 teaspoon salt

For the Fresh Toppings:

• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro

For the Creamy Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1 clove garlic, minced
• 2-4 tablespoons water (to adjust consistency)
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through, until they are tender and slightly crispy.

Step 2: Cook the Quinoa

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and salt, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and let cool slightly.

Step 3: Prepare the Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and minced garlic. Slowly add water, 1 tablespoon at a time, until you reach your desired dressing consistency. Season with salt and pepper to taste.

Step 4: Assemble the Power Bowl

Divide the cooked quinoa into serving bowls. Top with roasted sweet potatoes, cherry tomatoes, cucumber, red onion, shredded carrots, pumpkin seeds, and feta cheese (if using). Drizzle generously with the creamy tahini dressing and garnish with fresh parsley or cilantro.

Step 5: Serve and Enjoy

Serve immediately and enjoy this hearty, nourishing power bowl. For meal prep, store ingredients separately and assemble fresh before serving.

Why This Recipe Works

• Nutrient-Dense: Quinoa provides plant-based protein, while sweet potatoes add fiber and vitamins.
• Balanced Flavors: The creamy tahini dressing complements the roasted sweetness of the potatoes and fresh crunch of the vegetables.
• Easy to Prepare: Simple ingredients and minimal prep make this an ideal meal for busy days.
• Versatile: Can be customized with different proteins, vegetables, and toppings.

Variations & Customizations

Classic Version

Follow the recipe as is for a well-rounded, plant-based meal.

High-Protein Version

Add grilled chicken, tofu, or chickpeas for an extra protein boost.

Low-Carb Version

Swap quinoa for cauliflower rice or a bed of mixed greens.

Vegan Version

Omit the feta cheese and use maple syrup instead of honey in the dressing.

COOKING Note

For even crispier sweet potatoes, let them roast for an additional 5 minutes under the broiler at the end of cooking.

Serving Suggestions

This power bowl pairs well with a side of hummus and whole-grain pita bread. It also makes a great meal-prep option—simply store components separately and assemble before eating.

Helpful Tips

• Rinse quinoa before cooking to remove bitterness.
• Chop sweet potatoes evenly to ensure even roasting.
• Adjust dressing consistency by adding more water for a thinner sauce.
• Let the quinoa cool slightly before assembling to prevent wilting fresh ingredients.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 14g
• Sodium: 350mg
• Carbohydrates: 55g
• Fat: 18g
• Fiber: 9g

Common Mistakes to Avoid

• Skipping the quinoa rinse: Unrinsed quinoa can have a bitter taste.
• Overcrowding the baking sheet: Sweet potatoes roast best when spaced out.
• Using too much tahini: A little goes a long way—balance it with lemon juice and water.
• Not seasoning adequately: Proper seasoning enhances all the flavors in the bowl.

Conclusion

This Quinoa Power Bowl with Roasted Sweet Potatoes & Creamy Tahini Dressing is a delicious, balanced, and customizable meal perfect for any occasion. Whether you’re looking for a nutritious lunch, an easy meal prep option, or a satisfying vegetarian dish, this recipe has you covered. Try it out and make it your own!

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Store all components separately and assemble fresh before eating for the best texture and flavor.

Q: What can I use instead of tahini in the dressing?

A: Almond butter or cashew butter can work as a creamy alternative.

Q: How do I store leftovers?

A: Store in airtight containers in the fridge for up to 4 days. Keep dressing separate to prevent sogginess.

Q: Can I add a protein source to this bowl?

A: Absolutely! Try grilled chicken, tofu, chickpeas, or tempeh for added protein.

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