Mediterranean Sweet Potato Veggie & Quinoa Bowl with Lemon Tahini Sauce
Favorite Recipe From: Cheryl White
Mediterranean Sweet Potato Veggie & Quinoa Bowl + Lemon Tahini Sauce
Ingredients
ORGANIC VEGETABLES, QUINOA & CHICKPEAS
- 2 large sweet potatoes
- 1 medium butternut squash
- 2 cups spinach, raw or frozen
- 1 jar sun-dried tomatoes, drained and chopped
- ¼ cup pitted kalamata olives, chopped
- 1 ½ cups quinoa, cooked
- 1 cup chickpeas (Eden brand or fresh cooked)
ORGANIC SPICES & OLIVE OIL
- 3 TB olive oil
- 1 TB Everything Spice blend
- ½ tsp dried thyme
- ½ tsp dried dill
- ½ tsp garlic powder
- To preference sea salt & pepper
Instructions
Prep Vegetables and Bake
- Preheat oven to 375.
- Peel and cut up sweet potatoes and butternut squash into cubes.
- Place sweet potato cubes into medium mixing bowl.
- Place butternut squash cubes into a separate mixing bowl.
- Add 1 TB olive oil and ½ TB Everything Blend spice to each bowl with sweet potatoes and butternut squash and mix well.
- Brush stainless steel baking sheet or 2 large lead-free glass pans with olive oil.
- Pour sweet potatoes and butternut squash into glass pans or onto each side of large baking sheet and bake for 30-45 minutes until cooked.
Cook Quinoa
- Boil 1 cup of bone broth, vegetable broth or water in pot.
- Add ½ cup dry quinoa to hot liquid and cover. Simmer for 12-15 minutes on low heat with lid.
Saute Spinach & Other Ingredients in Pan
- Add 1 TB olive oil to a pan and add spinach, chickpeas, sun-dried tomatoes, kalamata olives, thyme, dill, garlic powder, sea salt and pepper and saute until spinach is cooked.
- Add the cooked quinoa to the mixture and mix well. Keep warm until sweet potatoes and butternut squash are cooked.
- Make Lemon Tahini Sauce for topping.
- Add sweet potato, butternut squash and quinoa mixture into serving bowls.
- Drizzle the lemon tahini sauce on top of each bowl before serving.
Lemon Tahini Sauce Recipe
Notes
Recipe adapted from: www.simplyquinoa.com/vegan-stuffed-sweet-potatoes/
