A clean, wholesome Eating Bird Food–style lunch bowl featuring roasted sweet potato, crisp apple, fluffy quinoa, and a bright lemon‑tahini drizzle. Light, energizing, and perfect for midday glow.
Servings: 2 Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients
Bowl
- 1 cup cooked quinoa
- 1 cup sweet potato, diced
- 1 apple, diced
- 1 handful spinach
- 1 tbsp olive oil
- Salt & pepper
Lemon‑Tahini Dressing
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1–2 tbsp warm water (to thin)
- Pinch of salt
Instructions
- Roast the sweet potato: Toss diced sweet potato with olive oil, salt, and pepper. Roast at 400°F (205°C) for 20 minutes until tender.
- Prepare quinoa: Use pre‑cooked quinoa or cook fresh according to package directions.
- Make the dressing: Whisk tahini, lemon juice, maple syrup, warm water, and salt until smooth.
- Assemble the bowl: Add quinoa, roasted sweet potato, diced apple, and spinach to a bowl.
- Finish: Drizzle with lemon‑tahini dressing. Toss gently and serve.
Storage
Keeps 3 days refrigerated. Store dressing separately for best texture.
Substitutions
- Sweet potato → Butternut squash
- Apple → Pear
- Tahini → Almond butter
- Quinoa → Brown rice
Beauty Benefits
- Sweet potato brightens skin with beta‑carotene.
- Apple hydrates and supports glow.
- Tahini delivers healthy fats for skin barrier strength.
- Spinach boosts radiance with iron and folate.
- Lemon supports collagen and clarity.
