Quinoa Harvest Bowl

Ingredients

• tahini (sesame seed paste) 2 tablespoons
• maple syrup 1 tablespoon
• lemon 1 tablespoon
• Dijon mustard 1 teaspoon
• salt 1 pinch
• black pepper 1 pinch
• quinoa 1 cup
• sweet potato 2 pieces
• chickpeas 1 cup
• avocado 1 piece
• pumpkin sprouts 0.25 cups
• arugula 2 cups

Tools

• pan
• bowl

Instructions

1. Combine tahini, maple syrup, lemon juice, mustard sauce, salt, and black pepper in a bowl. Whisk until you achieve a creamy, smooth dressing.
2. Cook the quinoa according to package instructions until tender and fluffy.
3. Roast the chopped sweet potatoes in a pan over medium heat until golden brown and cooked through.
4. Roast the soaked chickpeas in a pan until they become crispy.
5. Chop the avocado.
6. If not already done, sprout the pumpkin seeds as desired.
7. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, crispy chickpeas, chopped avocado, sprouted pumpkin seeds, and fresh arugula (or other leafy greens).
8. Drizzle the tahini dressing over the salad and toss gently to combine. Serve immediately.

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