Quinoa Harvest Bowl with Tahini Dressing

Ingredients

• quinoa 1 cup
• sweet potato 2 pieces
• chickpeas 1 cup
• arugula 2 cups
• avocado 1 piece
• pumpkin sprouts 0.25 cups
• salt 0.5 teaspoons
• black pepper 0.25 teaspoons
• tahini (sesame seed paste) 2 tablespoons
• maple syrup 1 tablespoon
• lemon 1 tablespoon
• Dijon mustard 1 teaspoon
• salt 0.25 teaspoons
• black pepper 0.125 teaspoons

Tools

• pan
• bowl
• knife
• cutting board
• spoon

Instructions

1. Cook the quinoa according to package instructions until fluffy. Set aside to cool.
2. Preheat a pan over medium heat. Add peeled and cubed sweet potatoes and roast, stirring occasionally, until golden brown and tender.
3. If using dried chickpeas, soak overnight and cook until soft. If using canned, rinse and drain. Roast the chickpeas in a pan until crispy.
4. Chop the avocado and wash the fresh arugula or greens. Set aside.
5. Assemble the salad: In a large bowl, combine cooked quinoa, roasted sweet potatoes, crispy chickpeas, arugula, chopped avocado, and sprouted pumpkin seeds.
6. Drizzle with tahini dressing (see below), season with salt and black pepper to taste, and gently toss to combine.
7. In a small bowl, combine tahini, maple syrup, lemon juice, mustard sauce, and a pinch of salt and black pepper. Mix until smooth and creamy. Thin with a little water if needed to reach desired consistency.

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