Roasted Sweet Potato Tahini Quinoa (Printable)

Nutritious bowl with roasted sweet potatoes, quinoa, chickpeas, and tangy tahini dressing finished with aromatic zaatar.

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 cup cherry tomatoes, halved
03 - 2 cups mixed greens (arugula, spinach, or kale)
04 - 1 small red onion, thinly sliced
05 - 1 cucumber, diced

→ Grains

06 - 1 cup quinoa, rinsed
07 - 2 cups water

→ Legumes & Toppings

08 - 1 can (15 oz) chickpeas, drained and rinsed
09 - 1/4 cup feta cheese, crumbled (optional)
10 - 2 tbsp pumpkin seeds or sunflower seeds (optional)

→ Seasonings & Oils

11 - 2 tbsp olive oil (plus extra for drizzling)
12 - 2 tsp zaatar spice blend
13 - 1/2 tsp smoked paprika
14 - Salt and pepper, to taste

→ Tahini Dressing

15 - 1/3 cup tahini
16 - 2 tbsp lemon juice
17 - 1 clove garlic, minced
18 - 2–4 tbsp water (to thin)
19 - 1 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp ground cumin

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on half the baking sheet.
03 - On the other half of the baking sheet, toss chickpeas with 1 tbsp olive oil, a pinch of salt, and 1 tsp zaatar. Spread out in an even layer.
04 - Roast for 25–30 minutes, stirring halfway, until sweet potatoes are caramelized and chickpeas are crispy.
05 - Combine quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Fluff with a fork.
06 - Whisk together tahini, lemon juice, garlic, olive oil, salt, cumin, and enough water to reach a creamy, pourable consistency.
07 - Divide greens, quinoa, roasted sweet potatoes, chickpeas, cherry tomatoes, cucumber, and red onion among 4 bowls.
08 - Drizzle with tahini dressing and a little olive oil. Sprinkle remaining zaatar, feta, and seeds if using. Serve immediately.

# Expert Advice:

01 -
  • The roasted chickpeas get impossibly crispy, like tiny croutons that make every bite interesting
  • Everything comes together on one sheet pan while the quinoa simmers away peacefully
  • Leftovers keep beautifully for lunch the next day, if they last that long
02 -
  • Don't crowd the baking sheet or the chickpeas will steam instead of getting crispy, give them room to breathe
  • The tahini dressing will seize at first then smooth out, keep whisking and adding water gradually
  • Warm quinoa absorbs dressing better than cold, so time your assembly accordingly
03 -
  • Toast extra quinoa in a dry pan before cooking for a nuttier flavor
  • Add a pinch of smoked paprika to the dressing for depth

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