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Bowl with roasted sweet potato, black quinoa, and tahini-orange sauce - photo 1
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Bowl with roasted sweet potato, black quinoa, and tahini-orange sauce

Pikantne Takeaway Dishes Vegetarian Dishes Vegan dishes 50 min Easy 4 wyświetleń ~26.94 PLN - (0)
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Description

Here is the essence of a healthy, filling, and incredibly aesthetic meal to go. This bowl is a harmonious combination of flavors and textures that will satisfy even the most discerning palates. The sweetness of roasted sweet potato, seasoned with smoked paprika, perfectly complements the slightly nutty taste of black quinoa. Crunchy chickpeas add a protein 'boost' and satisfaction, while the freshness of spinach and red bell pepper introduces an element of lightness. The whole dish is tied together with a velvety, creamy sauce made from tahini paste and freshly squeezed orange juice, which balances sweetness, acidity, and sesame notes. The dish is not only delicious but also beautiful – a feast of colors makes it a treat for the eyes as well. It is perfect as a lunch for work or school, as it tastes great both warm and at room temperature. This meal is fully vegan, gluten-free, and rich in fiber, vitamins, and minerals.

Składniki (16)

Servings:
2
  • Sweet potato 1 szt.
  • Black quinoa 100 g
  • Ciecierzyca konserwowa 240 g
  • Szpinak baby 80 g
  • Red bell pepper 1.1 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Pasta tahini 45 g
  • Orange juice 80 ml
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Water 30 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 30 g
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~26.94 PLN (13.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Start by preparing the vegetables. Preheat the oven to 200°C (fan or conventional). Wash the sweet potato thoroughly under running water, dry it, and peel off the skin. Cut it into even cubes about 1.5-2 cm on each side. Wash the red bell pepper, cut it in half, remove the seeds and white membranes, and then dice it into cubes similar in size to the sweet potato. Drain the canned chickpeas in a sieve and rinse them very well under cold running water until the water runs clear, then dry with a paper towel.

Ingredients: Sweet potato, Red bell pepper, Ciecierzyca konserwowa
Use a large cutting board and a sharp chef's knife. Cutting the vegetables into evenly sized cubes is key for them to bake evenly. Thoroughly drying the chickpeas will make them crunchier after roasting.

Baking sweet potato and chickpeas

2

In a large bowl, place the chopped sweet potato and drained chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and freshly ground pepper. Mix everything thoroughly with your hands or a large spoon, ensuring each piece is evenly coated with the spices. Line a large baking sheet with parchment paper and spread the vegetables in a single layer. Place in the preheated oven and bake for 25-30 minutes, until the sweet potato is tender and slightly caramelized at the edges, and the chickpeas are gently crispy.

Ingredients: Sweet potato, Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, Salt, Ground black pepper
The most important thing is not to overcrowd the baking tray. The vegetables should form a single layer with small gaps in between. If you place them too closely, they will start to steam instead of roast and won't be crispy. Halfway through baking (after about 15 minutes), you can stir the vegetables on the tray.

Cooking quinoa

3

While the vegetables are baking, cook the quinoa. Rinse 100g of black quinoa in a fine sieve very thoroughly under cold running water, mixing it with your hand for about a minute. Transfer the rinsed quinoa to a small pot, add 200 ml of cold water (ratio 1:2), and add a pinch of salt. Bring to a boil over high heat, then reduce the heat to the minimum, cover the pot with a lid, and cook for about 15-20 minutes, until the quinoa has absorbed all the water. Remove from heat and let it sit covered for another 5 minutes. Finally, gently fluff it with a fork.

Ingredients: Black quinoa, Salt
Rinsing quinoa is absolutely essential to remove saponins - a natural coating with a bitter taste. Do not skip this step! Leaving the quinoa covered after cooking (the so-called steaming) makes the grains perfectly fluffy.

Preparing the sauce

4

In a small bowl or jar, prepare the sauce. Place tahini paste, freshly squeezed orange juice, and maple syrup in the container. Peel the garlic and press it through a garlic press or grate it on the finest grater, then add it to the other ingredients. Add a pinch of salt. Using a small whisk or fork, vigorously mix the ingredients until they combine into a smooth, creamy emulsion. At first, the sauce may look curdled, but keep mixing. Gradually, tablespoon by tablespoon, add cold water while continuously mixing until the sauce reaches the desired pourable consistency.

Ingredients: Pasta tahini, Orange juice, Maple syrup, Garlic, Water, Salt
Use a small jar with a lid - you can put all the ingredients in it, close it, and shake vigorously for 30 seconds. This is the quickest way to achieve a perfectly smooth sauce! Adjust the consistency of the sauce to your liking - if you prefer it thicker, add less water.

Dish composition

5

Now it's time to assemble your lunchbox. Take two airtight containers. Place a portion of fresh spinach at the bottom of each. Evenly distribute the cooked black quinoa on top of the spinach. Next, add a portion of diced fresh bell pepper. On top, layer the roasted sweet potato with chickpeas. If you're using optional ingredients, sprinkle everything with pomegranate seeds and chopped fresh cilantro. Pour the prepared dressing into a small, airtight container or jar and pack it separately.

Ingredients: Szpinak baby, Black quinoa, Red bell pepper, Sweet potato, Ciecierzyca konserwowa, Pestki granatu, Fresh cilantro
The key to the perfect takeout dish is separating wet ingredients from dry ones. Layering (starting with the leaves at the bottom) and packing the dressing separately will prevent the salad from getting soggy. This way, your lunch will stay fresh and appetizing even after a few hours.

Fun Fact

💡

Quinoa, known as the 'mother of grains' by the Incas, was considered a sacred plant by them. In reality, it is not a grain, but a so-called pseudograin, more closely related to spinach and beets than to wheat or rice.

Best for

Lunch do pracy Zdrowy posiłek na wynos Piknik Lekka kolacja po treningu

Tips

🍽️ Serving

Before eating, open the container with the sauce and generously drizzle it over the contents of your bowl. Gently mix everything or eat by taking a bit from each section. The dish is delicious both at room temperature and slightly warmed (without the fresh spinach and bell pepper, which are best added after warming).

🥡 Storage

Individual ingredients (cooked quinoa, roasted vegetables, sauce) can be stored in separate, airtight containers in the fridge for up to 3 days. This way, you can prepare ingredients for several servings in advance and assemble a fresh bowl every morning in a minute.

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