Roasted sweet potato & quinoa

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 600 g Sweet potato
• 240 g Quinoa, dry
• 600 g Chickpeas, drained
• 200 g Spinach
• 60 g Tahini
• 40 g Pumpkin seeds
• 20 ml Olive oil
• 1 whole Lemon
• 2 tsp Ground cumin

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Heat the oven to 220°C / 425°F. Dice the sweet potatoes into roughly 2 cm cubes. Drain and rinse the chickpeas.
2. Toss sweet potatoes and chickpeas with oil and cumin. Spread on a tray and roast for 25–30 minutes, turning halfway, until the potatoes are soft.
3. Rinse the quinoa and cook according to the packet. Stir in the spinach to wilt.
4. Whisk tahini with lemon juice and enough water for a pourable dressing. Divide the quinoa and roasted vegetables between four bowls; top with seeds and dressing.

Allergens & nutrition

Sesame; pumpkin seeds may carry cross-contact warnings.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.