Roasted Sweet Potato Quinoa Bowl
One hearty dish, filling meal consisting of whole grains, veggies, protein and dressing/spices. Also toppings like nuts and seeds are added to enhance the flavour and texture.
- 1/2 cup quinoa
- 3/4 cup water
- 1 cup chopped sweet potato
- 1/2 cup chopped brussel sprouts
- 1 avocado
- 1/4 cup soaked mung bean OR
- 1/4 cup canned chickpeas or
- 1/4 cup canned beans
- seeds and dry fruits optional topping
- 2 tbsp high heat resistant oil
- 1 tsp ginger powder
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp dried herb thyme or basil
- 1/4 cup white hulled sesame or
- 3 tbsp tahini
- 4 tbsp plus more water to thin the dressing
- 5-6 roasted cashews
- 1 garlic clove
- 2-3 tbsp lemon juice
- 1 tsp pepper
- 1 tbsp honey
- salt to taste
Cook quinoa over stove top -
Takes about 15 minutes. wash and rinse quinoa, add 1/2 cup quinoa to 1 cup water. Add tsp oil and cook until you see white germ line.
Drain excess water(if any)
Cook Quinoa in instant pot :
Roast vegetables :
Wash and chop vegetables.
Mix oil with salt, pepper, garlic, ginger. Coat all over the vegetables. Lay them on the baking tray. Leave sufficient space between the vegetables, so they get cooked evenly.
Cook them for about 25 minutes tossing every 10 minutes.
If you are using Mung sprouts, then you can opt to cook along with quinoa or separately. You can pressure cook on stove top for one whistle.
Have the chopped avocado ready
Dry roast sesame seeds on low flame for 5-6 minutes.
In a blender, add sesame seeds and cashews. Ground them first, then add garlic, lemon, salt and pepper. Add water to blend smoothly. Add honey. You can thin the dressing by adding more water based on your preference.
Adjust salt and pepper if needed.I add dried herbs to the dressing as well.
In a bowl, place cooked quinoa, roasted veggies, mung bean,avocado.
Top it with dressing and serve immediately.
Spice it up with red chilli flakes(if needed)