Dinner

Roasted Vegetable & Quinoa Bowl

A nourishing grain bowl with roasted sweet potato and chickpeas, creamy avocado, and a tahini-lemon drizzle — naturally vegan and naturally gluten-free.

StandardVegetarianVeganGluten Free
408
kcal
14g
Protein
51g
Carbs
17g
Fat
£1.10
Per Serving
⏱ Prep: 10 min 🍳 Cook: 25 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Sweet Potatoes 300g sweet potatoes 258 kcal
Spinach (baby) 60g baby spinach 13.8 kcal
Garlic 1 garlic clove 4.9 kcal
Lemon 1 lime (juice) 6 kcal
Avocado ½ avocado 190 kcal
Olive Oil 2 tsp olive oil 88.4 kcal
Quinoa 120g quinoa (dry) 441.6 kcal
Tahini 2 tbsp tahini 238 kcal
Smoked Paprika 1 tsp smoked paprika 5.6 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C (fan 180°C). Cube sweet potato and toss with olive oil, cumin, and smoked paprika. Roast for 22–25 mins until caramelised.
  2. 2Meanwhile, cook quinoa per packet (15 mins), drain and cool.
  3. 3Make the tahini dressing: whisk tahini, lemon juice, garlic, and water until smooth.
  4. 4Arrange quinoa in bowls. Top with roasted sweet potato and chickpeas.
  5. 5Add sliced avocado and baby spinach.
  6. 6Drizzle generously with tahini dressing and serve.

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