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Mediterranean Vegetable Quinoa Bowl

Mediterranean Vegetable Quinoa Bowl

This loaded veggie quinoa salad is filling, healthy and full of flavour. Packed with crispy chickpeas and tender roasted sweet potato, topped with crunchy toasted almonds and a creamy tahini dressing.

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20 minutesPrep Time
40 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1 cup Community Co Quinoa
1 small sweet potato, peeled and diced
Gold Sweet Potatoes
Gold Sweet Potatoes350g
Special
$1.75
avg
ea
was $2.07 avg
2 avocado, sliced
Hass Avocado
2 cups Community Co Baby SpinachSorry this product is not available at your store
1 cup hummus
Chris' Hommus Dip
1 can of chickpeas, rinsed and dried
Edgell Chickpeas
Edgell Chickpeas400g
Special
$1.95
was $2.20
1 tsp of light extra virgin olive oil
1 tsp ground cuminSorry this product is not available at your store
1 tsp smoked paprika
1 tsp Moroccan seasoning
1 cups cherry tomatoes
Tomatoes Blueys Punnet
Tomatoes Blueys Punnet
20% Off
$3.00
was $3.90
1/4 cup Community Co Almonds, toasted and roughly choppedSorry this product is not available at your store
2 tbsp Community Co Greek Yoghurt
Jalna Natural Greek Yoghurt
Jalna Natural Greek Yoghurt170g
20% Off
$2.00
was $2.60
2 tbsp tahini
Mayver's Tahini Hulled
1/4 cup cold water
Fiji Still Water
Fiji Still Water1L
Special
$3.50
was $3.95

Directions

  1. Preheat the oven to 180°C.
  2. Cook quinoa according to packet directions and set aside.
  3. Peel and dice the sweet potato into large chunks, combine the chickpeas with spices and oil.
  4. Roast both in the oven for 30-40 minutes until the potato is soft and the chickpeas are crispy.
  5. Mix the yoghurt, tahini and water together to make the dressing.
  6. Divide quinoa into each bowl, then arrange all the other fresh ingredients on top and drizzle with yoghurt dressing.