Quinoa Bowl with Grilled Vegetables, Avocado, Sweet Potato, and a light Cream Sauce
Anytime dish!
This quinoa bowl is a wholesome and delicious meal, perfect for a light lunch or dinner! 🥑✨🥗
Ingredients:
For the Bowl:
1 cup cooked quinoa
1 medium sweet potato, peeled and cubed
1/2 cup cherry tomatoes, halved
1/2 cup zucchini slices
1/2 cup bell peppers, sliced
1 ripe avocado, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon Kitchen Bitch Seasoning (or salt)
Freshly ground black pepper to taste
Optional: fresh parsley or cilantro for garnish
For the Cream Sauce:
1/4 cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Pinch of Kitchen Bitch Seasoning (or salt)
Instructions:
1. Prepare the Sweet Potato:
Preheat the oven to 400°F (200°C).
Toss the sweet potato cubes with 1/2 tablespoon olive oil, smoked paprika, garlic powder, Kitchen Bitch Seasoning, and black pepper.
Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes, flipping halfway, until tender and golden.
2. Grill the Vegetables:
Heat a grill pan over medium-high heat. Toss the cherry tomatoes, zucchini, and bell peppers with the remaining olive oil and a pinch of Kitchen Bitch Seasoning.
Grill the vegetables for 2-3 minutes on each side until charred and tender. Remove from the heat and set aside.
3. Make the Cream Sauce:
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, honey, smoked paprika, garlic powder, and Kitchen Bitch Seasoning. Adjust seasoning to taste.
4. Assemble the Bowl:
Place the cooked quinoa at the bottom of a pink ceramic bowl.
Arrange the roasted sweet potatoes, grilled vegetables, and sliced avocado on top.
Drizzle generously with the cream sauce.
5. Garnish and Serve:
Garnish with fresh parsley or cilantro if desired.
Serve immediately and enjoy your colorful, nourishing quinoa bowl!
