Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through.
Prepare the Tahini Dressing:
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper.
- Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Bowl:
- In each serving bowl, start with a base of cooked quinoa.
- Arrange the roasted sweet potatoes, cherry tomatoes, cucumber, red cabbage, and avocado slices on top of the quinoa.
- Drizzle with the tahini dressing.
- Garnish with fresh cilantro and pumpkin seeds.
Serve:
- Enjoy immediately, or refrigerate for up to 2 days for a quick and healthy meal option.

plan 34 zz

plan