Serves
4
INGREDIENTS
- 2 cooked sweet potato
- 1/2 whole cooked cauliflower
- 2 cups cooked quinoa
- 1 cup parsley without stems, chopped
- 1/2 cup diced red onion
- 2 oz feta
Dressing
- 1/4 cup + 2 tbsp tahini
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 tsp honey
- 1/8 tsp iodized salt
Chickpeas
- 1 tbsp + 1 tsp canola oil
- 1-2 tsp turmeric
- 1-2 tsp cracked black pepper
- 1 tsp coriander
- 1 can chickpeas no salt added, rinsed and drained
METHOD
- Roast vegetables (sweet potatoes and cauliflower) either the day of or up to 5 days before.
- The day of cook or up to 5 days before cook the quinoa.
- The day of assemble the ingredients for the bowls and prepare the salad dressing: whisk together tahini, lemon juice, water, honey, Tabasco and salt. Set aside. Can be made up to two days in advance.
- Heat a large frying pan over medium heat. Add oil, turmeric, coriander and pepper. Toss in chickpeas and sauté until the chickpeas are heated through.
- Remove from heat and assemble the bowls. Each bowl will contain: ½ cup of quinoa, ¼ of the cooked cauliflower, ¼ of the cooked chickpeas, ¼ of the parsley, ¼ of the red onion, and ¼ of the feta.
- Drizzle with ¼ cup of the dressing and serve.
