Sweet Potato & Quinoa Bowl with Sweet Tahini Dressing is a quick meal using anything that you have in your pantry and refrigerator. Make in bulk and take it with you for a healthy lunch on the go!
I look back at the past 48 hours and for some reason it felt lazy and unproductive, but then I actually remembered what I did, and as it turns out, I did kind of a lot - like I got stuck in a downpour twice (!), scoured the city by foot twice (caught again in the torrential downpour), had a semi-pro wine tasting with my family (if I'm being honesty, I should probably just scratch that last one because all we did was drink 3 bottles of wine and pretend we were apart of The Judgement of Paris --which, guys, is a really fantastic book -- and hey, you get to do a blind taste testing at the end to top it off!), saw Girl on a Train, and made this delicious salad bowl, getting my lunch settled for the week. So I guess the blanket of rain that covered the sky, ground and myself made me more productive than ever! Too bad it's already gone and probably won't return for a few years or so...I do live in California.
And I'm just realizing how depressing that last sentence sounds, so let me leave you with something exciting! Which is that this sweet potato & quinoa bowl with tahini dressing is pretty delicious and only takes 35 minutes to make. And from there you have yourself an easy meal to come back to many times this week. Enjoy you guys.
Serves: MANY (8-10)
Prep Time: 15 minutes | Cook Time: 35 minutes
Ingredients for the Sweet Potato & Quinoa Bowl:
- 2 cups dry quinoa (this makes a TON, so if you're just cooking for 1-3 people, cook half of this)
- 1 head of cauliflower (cut the florets into small chunks)
- 2 sweet potatoes (cut into quartered bite-size pieces)
- 4 green onions (cut horizontally into thin circles)
- 5 hard boiled eggs (optional)
- 1 tablespoon tamari (GF soy sauce - optional)
- drizzle of olive oil
- sea salt
Ingredients for the Sweet Tahini Dressing:
- 3 tablespoons tahini
- 1 tablespoon honey
- 1 garlic clove
- juice of 1 & 1/2 - 2 lemons
- 2 tablespoons olive oil
- 1/4 cup water
To make the dressing, simply let the garlic clove infuse in the olive oil as you prepare the food. Right before you pour the dressing into the cooked quinoa, remove the garlic and mix all the dressing ingredients together.
Cook the quinoa as the instructions say, but, also add the tablespoon of tamari (giving it a nice salty taste). Lightly coat the cauliflower and sweet potatoes in olive oil and sea salt, and roast at 420F for 35 minutes, turning half way. Remove the veggies from the oven, add them into the cooked quinoa, and toss some of the green onions and hard boiled eggs on top with as much of the dressing as you'd like!
Would love to know a few of your refrigerator staples you like to add to your salads to make them more filling and into a true meal. Maybe butter beans, arugula, etc.? Feel free to leave a comment and share below!
I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations!
You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)
Lots of love from the west coast,