Sweet Potato & Quinoa Nourish Bowls

These sweet potato & quinoa nourish bowls are a delicious lunch idea: roasted sweet potatoes, chickpeas, bell peppers and tofu combined with kale, feta and a homemade creamy lemon-tahini yogurt dressing! These bowls are packed with protein and fiber. They have about 27 grams protein per serving and 14 grams of fiber. These are perfect for meal prepping. Just reheat before serving and serve with the homemade yogurt dressing!

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servings: 6

prep time: 20 minutes

cook time: 25 minutes

Ingredients:
  • 1 lb. firm tofu, pressed and cubed (450 g)
  • 2½ cups canned chickpeas, rinsed and drained (about 400 g)
  • 3 small sweet potatoes, cubed
  • 3 bell peppers, sliced
  • 2 tablespoons garlic-infused olive oil
  • 2 tablespoons oregano
  • 2 tablespoons paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • Black pepper, to taste
  • If you don’t have IBS: 1 – 2  teaspoons garlic powder

Quinoa & kale

  • 1 cup dry quinoa (240 ml)
  • 2 cups vegetable stock (480 ml)
  • 6 cups chopped kale (360 g)
  • Juice of 1/2 lemon
  • A drizzle of olive oil
  • Pinch of salt
  • 4 oz. feta, crumbled (115 g)

Lemon-tahini yogurt dressing:

  • 3/4 cup Greek yogurt (180 ml)
  • juice of 1/2 lemon
  • 1 tablespoon tahini
  • 1 tablespoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon cumin
  • Salt & black pepper
Instructions:
  1. Heat the oven to 390°F / 200°C. Place the tofu, chickpeas, sweet potatoes and bell peppers onto a baking pan lined with parchment paper. Drizzle olive oil on top. Add the spices and toss
  2. Bake at 220 Celsius / 425 Fahrenheit for about 25–30 minutes. The tofu should be golden and the sweet potatoes tender
  3. Meanwhile, cook the quinoa in the vegetable stock according to the package directions
  4. Massage the kale with a little lemon juice or a tiny drizzle of olive oil so it softens.
  5. Whisk together all the dressing ingredients. Store in an airtight container in the fridge
  6. Divide the kale, quinoa, roasted vegetables, tofu, chickpeas, feta, between 6 containers. Reheat on a pan, for example! Serve with the yogurt dressing