Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce
The Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce is a refreshing and healthy dish that is perfect for lunch or dinner. This recipe combines the sweetness of roasted sweet potatoes with the nuttiness of quinoa and a creamy tahini sauce. Not only is it packed with nutrients, but it is also easy to prepare. Whether you’re looking for a quick meal or something nutritious to bring to a potluck, this bowl is a great choice.
Why Make This Recipe
This recipe stands out for its wholesome ingredients and vibrant flavors. Roasted sweet potatoes provide a natural sweetness and are a great source of vitamins A and C. Quinoa is a fantastic grain that is high in protein and fiber. The tahini sauce adds a creamy texture and a nutty taste, enhancing the overall flavor of the dish. Plus, it can be made ahead of time and served cold, making it a convenient option for busy days.
How to Make Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup baby spinach or kale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- Salt and pepper to taste
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 2–3 tablespoons water (to thin)
- Salt to taste
Directions:
- Preheat oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through. Let them cool completely.
- While the sweet potatoes are roasting, bring quinoa and water to a boil in a saucepan.
- Once boiling, reduce the heat to a simmer, cover, and cook for 15 minutes. Fluff the quinoa with a fork and let it cool.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water, and salt until smooth and pourable.
- In a large bowl or individual serving bowls, layer quinoa, roasted sweet potato, spinach, cherry tomatoes, and red onion.
- Drizzle with tahini sauce and serve cold or at room temperature.
How to Serve Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce
This bowl can be served in individual portions or as a shared dish. You can enjoy it as a light lunch, a dinner option, or a side dish. It pairs well with grilled chicken or fish, making it a versatile addition to any meal.
How to Store Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce
Store leftovers in an airtight container in the fridge for up to 3 days. The bowl can also stay fresh if the tahini sauce is kept separate until ready to serve. Always stir the sauce before drizzling it on your servings.
Tips to Make Cold Roasted Sweet Potato and Quinoa Bowl with Tahini Sauce
- Make sure to roast sweet potatoes until they are lightly caramelized for extra flavor.
- You can add other vegetables of your choice, like bell peppers or zucchini, for more texture and nutrients.
- Taste the tahini sauce while mixing and adjust the salt or sweetness according to your preference.
Variation
If you aren’t a fan of tahini, try using hummus or a yogurt-based dressing instead. You can also add nuts or seeds for extra crunch.
FAQs
Can I prepare this bowl in advance?
Yes, you can prepare all the components ahead of time and assemble the bowl when you’re ready to eat.
Is it okay to reheat the sweet potatoes?
Yes, you can reheat the sweet potatoes in the oven or microwave, but the bowl is best enjoyed cold.
Can I use different greens?
Absolutely! Besides spinach or kale, you can also use arugula, mixed greens, or even thinly sliced cabbage for a different flavor.
