Seasonal Spinach Bowl (Printable Version)

A vibrant bowl combining fresh spinach, roasted vegetables, grains, chickpeas, and tangy lemon-tahini dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 6 cups fresh baby spinach, washed
04 - 1 medium sweet potato, peeled and diced
05 - 1 red bell pepper, diced
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved

→ Legumes & Toppings

08 - 1 can (400 g) chickpeas, drained and rinsed
09 - 1/4 cup crumbled feta cheese (optional)
10 - 1/4 cup roasted pumpkin seeds (pepitas)

→ Dressing

11 - 3 tbsp tahini
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp olive oil
14 - 1 small garlic clove, minced
15 - 1 to 2 tbsp water (to thin)
16 - Salt and black pepper to taste

# How To Make:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potato, bell pepper, and sliced red onion with olive oil, salt, and pepper. Roast on the prepared baking sheet for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
03 - Bring quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
04 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Add water one tablespoon at a time until the dressing reaches a creamy, pourable consistency.
05 - In a skillet over medium heat, sauté the drained chickpeas with a pinch of salt for 3 to 4 minutes until slightly crisp.
06 - Distribute spinach evenly among four bowls. Top with quinoa, roasted vegetables, cherry tomatoes, sautéed chickpeas, optional feta cheese, and roasted pumpkin seeds.
07 - Drizzle lemon-tahini dressing over each bowl and serve immediately.

# Expert Advice:

01 -
  • It's naturally gluten-free and vegetarian, so it works for almost any table you're cooking for
  • Everything comes together in under an hour, perfect for those nights when you want something wholesome but aren't in the mood for a production
  • The tahini dressing is genuinely addictive—I've caught myself making extra just to keep on hand
  • It's a bowl that actually satisfies you, not just something light that leaves you hungry an hour later
02 -
  • Don't skip rinsing the quinoa—it's the difference between fluffy grains and a bitter, gummy texture that tastes like sand
  • The tahini dressing will thicken as it sits; make it slightly thinner than you think you want it because it sets up quickly
  • Pat the chickpeas dry before sautéing—wet chickpeas will steam instead of crisp, and you'll lose that essential textural contrast
  • Assemble the bowl right before eating; sitting too long, the warm components will wilt the spinach into submission and the dressing will separate
03 -
  • Roast your vegetables on a sheet that's been preheated in the oven—they'll make contact with heat immediately and brown better
  • The secret to crispy chickpeas is drying them well and giving them space in the pan; crowding them makes them steam
  • If you're meal prepping, keep all components separate and assemble fresh each time; the spinach will stay vibrant and the textures will remain distinct

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