Customized Salad Power Bowl Template 1771028167437 Oqtm

Ingredients

• 1 cup Quinoa
• 1 large Sweet Potato, cubed
• 3 cups Baby Spinach
• 1 can Chickpeas, drained and rinsed
• 1 whole Avocado, sliced
• 0.25 cup Pumpkin Seeds (Pepitas)(optional)
• 3 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 1 teaspoon Maple Syrup
• 2 tablespoons Olive Oil

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then roast for 20-25 minutes until tender.

3. 3

   While potatoes roast, cook the quinoa in 2 cups of water or broth until all liquid is absorbed and grains are fluffy.

4. 4

   Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and remaining olive oil until smooth.

5. 5

   Divide the fresh baby spinach into two large serving bowls as the base.

6. 6

   Layer the cooked quinoa, roasted sweet potatoes, and chickpeas over the spinach.

7. 7

   Top each bowl with half an avocado and a sprinkle of pumpkin seeds for crunch.

8. 8

   Drizzle the lemon-tahini dressing generously over the top and serve immediately.