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Ingredients:
- 1-2 cups arugula
- 1 cup cooked quinoa
- 1 medium sized sweet potato
- 1 can chickpeas
- seasoned brussel sprouts
- baby beets
- 1/2 avocado
- 2 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2 tbsp olive oil
- salt/pepper
- Tahini Dressing:
- 1/4 cup smooth tahini
- 2-3 tbsp water
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- 1/4 tsp sea salt
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Directions:
- Preheat your oven to 425 degrees & line a baking sheet with parchment paper. Chop potatoes and drain chickpeas to place in two separate bowls. Take 1 tsp paprika, 1 tsp garlic powder, 1/4 tsp chili powder, 1/4 tsp cumin & 1 tbsp of olive oil into one bowl, and add the other half of seasonings into the other bowl. One bowl will be for your potatoes and the other will be for your chickpeas. Mix together.
- Bring 2 cups of water to medium heat and add your quinoa. You can rinse and drain your quinoa before as well. Once boiling, bring your heat down to a simmer. Your quinoa should take about 10-15 mins to cook or until all water is absorbed.
- Assemble your veggies on your baking sheet and cook for 15 minutes on one side then flip for another 15 minutes. Remove from the oven. Grab a large bowl and add your arugula on the bottom. Chop your beets and add them to bowl. Then start to layer the bowl as you please (adding your quinoa, sweet potatoes, brussels, & chickpeas) Top with avocado.
- In a bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic. Whisk to combine. Add water or more tahini as necessary to get your desired consistency. Pour over your bowl & enjoy.
