Another adaptation of a magnificent Eating Well recipe. If you have leftovers, keep the avocado and tomatoes separate from everything else. Once the main dish has been gently reheated, top with the fresh veggies.
2 small-medium sweet potatoes, peeled and cut into 1/2-inch chunks
6 T. extra-virgin olive oil, divided
1 1/4 t. salt, divided
freshly ground black pepper, to taste
1 c. quinoa
2 1/4 c. water, divided
1/4 c. tahini
juice of one lemon
1 clove garlic, peeled and minced (or 1/4 t. garlic powder)
2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed
2 avocados, peeled and coarsely chopped
1 c. grape tomatoes
Method
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste. Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.
Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt. Bring to a boil. Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed. Fluff with a fork.
6 T. extra-virgin olive oil, divided
1 1/4 t. salt, divided
freshly ground black pepper, to taste
1 c. quinoa
2 1/4 c. water, divided
1/4 c. tahini
juice of one lemon
1 clove garlic, peeled and minced (or 1/4 t. garlic powder)
2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed
2 avocados, peeled and coarsely chopped
1 c. grape tomatoes
Method
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste. Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.
Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt. Bring to a boil. Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed. Fluff with a fork.
Mix 4 T. olive oil, 1/2 t. salt, tahini, lemon juice, garlic (or garlic powder), and pepper, to taste, in a medium bowl. Add remaining 1/4 c. water, 1 T. at a time, to bring sauce to desired consistency.
Serve quinoa topped with sweet potato, chickpeas, avocado, tomatoes (if using). Drizzle each serving with tahini sauce.
Serves 4 to 6.
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