Sweet Potato, Chickpea and Quinoa Power Meal
Ingredients: • 3 lbs Murasaki Sweet Potatoes, sliced • 5 mini peppers (red, orange, yellow), sliced • 4 cloves garlic, minced • 2 tbsp olive oil • 1 tsp salt • 1 tsp ground black pepper • 1 cup Anthony’s Goods White Quinoa • 2 cups water • Salt, to taste • 1 15-oz can chickpeas, drained and rinsed Ingredients for the spicy tahini sauce: • ½ cup tahini • ½ cup water • ½ tsp Anthony’s Goods Organic Turmeric Powder • ½ tsp Anthony’s Goods Ground Cumin Seed Powder • ½ tsp Anthony’s Goods Coriander Seeds (ground) • ½ tsp paprika • ¼ tsp cayenne pepper (or more, if you like heat) • 2 cloves garlic, minced • Salt, to taste
This easy vegan meal is perfect for dinner and keeps well for lunch the next day. Roasted sweet potatoes, chickpeas and quinoa are combined with a spicy tahini sauce that looks a lot like mustard (but isn’t). 1. Line a large baking sheet with parchment paper and preheat the oven to 425F. 2. Slice the sweet potatoes and mini peppers. Toss them with the minced garlic, olive oil, salt and pepper. Spread them out on the baking sheet and roast for 35-40 mins. 3. Meanwhile, drain and rinse out a can of chickpeas. Set them aside. 4. In a small pot, add the quinoa and water. Bring to a boil, then lower to a simmer. Cook until the water is completely absorbed (about 15 mins). Season with salt, to taste. 5. In a small bowl, add the tahini and water and whisk well until the tahini and water blend smoothly together and thin out. Add the spices and minced garlic. Whisk again. 6. When the roasted vegetables are ready, assemble your plate/bowl. Start with a base of quinoa, then add the roasted vegetables and some chickpeas. Drizzle with the spicy tahini sauce and enjoy!