These quinoa bowls are nutrient-packed, hearty, and fresh tasting. Topped with a creamy tahini sauce, this bowl a must try!
Remove quinoa, brussel sprouts, sweet potatoes, Vegano Tahini Garlic Sauce, Crispy Chickpeas, parsley and mint from the bag to prepare for cooking.
Preheat the oven to 400º F.
Remove outer leaves of the brussel sprouts and cut in half. Wash sweet potato and cut into small cubes.
In a medium/large bowl, toss the brussel sprouts and sweet potatoes with olive oil, salt and pepper.
Spread brussel sprouts and sweet potato onto a lined baking sheet ensuring the vegetables are not too crowded. Bake for 25 minutes, flipping at the 15 minute mark.
Rinse the quinoa in a fine mesh sieve (if you don’t have a sieve, rinse in a medium bowl and strain the water, repeating a couple times). Add rinsed quinoa to a small pot with 1 ½ cups of water and a pinch of salt. Bring to a boil, cover, and simmer on low for 20 minutes.
Finely chop the parsley and mint.
Cut the avocado in half, carefully remove the pit, and remove from the skin. Slice each half into thin slices.
Divide the quinoa between two bowls. Top with the sweet potatoes, brussel sprouts and avocado. Drizzle with Vegano Tahini Dill Sauce and garnish with parsley, mint and chickpeas.