
Recipe by
Chef Gordonbot
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Try Chef AI FreePreheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika and 1/2 tsp sea salt. Spread on a baking tray and roast 20–25 minutes until edges caramelize — turn once halfway. Get color; flavor comes from browning.
While the sweet potato roasts, cook 1 cup quinoa according to package directions (1:2 quinoa:water, simmer 15 minutes then rest 5). Fluff with a fork and let cool slightly.
Steam or sauté asparagus quickly — you want bright green, a little snap. Shock in cold water if you want to keep crisp.
Make the dressing: in a bowl whisk tahini, lemon juice, apple cider vinegar, olive oil, maple (if using) and salt. Add warm water 1 tbsp at a time until the dressing reaches a pourable, creamy consistency. Taste and adjust acidity or salt. It should be bold — tahini needs confidence.
Assemble bowls: divide greens between two bowls. Spoon quinoa beside them, add roasted sweet potato, asparagus, cucumber, shredded cabbage and avocado slices in sections so every bite has variety.
Scatter pumpkin seeds, hemp seeds and chopped herbs over the top. Drizzle 2–3 tbsp dressing over each bowl (serve extra on the side).
Final seasoning: finish with an extra squeeze of lemon, a pinch of flaky salt and a crack of black pepper. Serve immediately.