Vegan Grain Bowl (eatingwell.com)

This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Rating: None

Ingredients

• 1 medium Sweet Potatoes, cut into 1-inch chunks
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons tahini
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 small clove garlic, minced
• 2 cups cooked quinoa
• 1 15-ounce can chickpeas, rinsed
• 1 firm ripe avocado, diced
• ¼ cup chopped fresh cilantro or parsley

Preparation steps

1. Preheat oven to 425 degrees F.
2. Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

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