1 cup cooked quinoa
1 cup roasted sweet potatoes, diced
1 cup cooked chickpeas
1 cup baby spinach
1 avocado, sliced
½ cup shredded red cabbage
3 tbsp tahini
¼ cup Greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
Salt & pepper to taste
Cook quinoa until fluffy and set aside.
Roast sweet potatoes at 400°F (200°C) for 20-25 minutes.
Whisk together tahini, Greek yogurt, lemon juice, olive oil, garlic, and water to make dressing.
Assemble bowls with quinoa, sweet potatoes, chickpeas, spinach, cabbage, and avocado.
Drizzle dressing, garnish, and serve.