This recipe sounds fancy but is deceptively simple. It’s our go-to dish after a long day when the whole family craves an effortless brain-healthy meal.

Mediterranean Brain Bowl with Roasted Sweet Potatoes and Chickpeas, Turmeric-Infused Quinoa, and Lemon Tahini Herb Sauce (P)

Ingredients

  • 1 large sweet potato or two small ones, skinned and chopped into 1-inch cubes
  • 1 tablespoon EVOO, divided

  • 1 can chickpeas, drained and rinsed

  • 1 teaspoon turmeric

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1⁄2 teaspoon smoked paprika

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon cayenne (optional)

  • 1 cup uncooked quinoa, well rinsed and drained

  • 1 3⁄4 cups water

  • 1⁄4 teaspoon turmeric powder

  • 1⁄8 teaspoon salt

  • 3 cups kale, sliced thinly, seasoned with a teaspoon of lemon juice and a pinch of salt
  • 4–6 tablespoons Lemon Tahini Herb Sauce, divided (recipe follows)
  • 2 tablespoons sunflower seeds

  • Dill leaves, stemmed, for garnish
  • Lemon Tahini Herb Sauce
  • Makes 3⁄4 cup
  • 1⁄4 cup tahini

  • 1 garlic clove, minced

  • 1⁄2 lemon, juiced

  • 1⁄4 cup almond milk

  • 2 tablespoons chopped dill
  • 1⁄8 teaspoon salt, or to taste
  • Combine all ingredients and serve. The sauce can be stored in the fridge for up to 3 days.

Instructions

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Spread the sweet potato cubes on one half of the baking sheet. Drizzle 1⁄2 tablespoon olive oil over the potatoes and toss until coated.
Place the drained and rinsed chickpeas in a bowl, drizzle with 1⁄2 tablespoon oil, and sprinkle with smoked paprika, turmeric, coriander, cumin, garlic powder, and cayenne. Toss gently to combine. Transfer to the other half of the baking sheet, spreading the chickpeas in one layer.
Place the sweet potatoes and chickpeas in the preheated oven. Bake for 15 minutes, then remove and gently flip the sweet potatoes and roll the chickpeas (for even cooking). Place back in the oven for another 10 minutes. Roast until the chickpeas are golden and the sweet potatoes are lightly browned and fork tender. While the potatoes and chickpeas are roasting, cook the quinoa. Thoroughly rinse the quinoa with water in a ne mesh sieve. Heat a saucepan over medium-high heat. Once hot, add the rinsed quinoa and lightly sauté it for about 3 minutes, stirring frequently; this removes excess moisture and brings out the quinoa’s nutty flavor. Then add the water, turmeric powder, and salt to the quinoa and bring to a simmer over medium-high heat. Reduce heat to medium, cover with a tight- fitting lid, and cook for 18 to 22 minutes until the water is absorbed and the quinoa is tender and fluffy. Once cooked, remove from heat and u the quinoa with a fork.
  2. Place the seasoned kale in a large shallow bowl. Drizzle with 2 to 3 tablespoons Lemon Tahini Herb Sauce. Add a scoop of quinoa and a generous serving of sweet potatoes, and then sprinkle chickpeas on top. Drizzle with another 2 to 3 tablespoons of Lemon Tahini Herb Sauce. Garnish with sunflower seeds and stemmed dill leaves.
http://teamsherzai.com/mediterranean-brain-bowl-with-roasted-sweet-potatoes-and-chickpeas-turmeric-infused-quinoa-and-lemon-tahini-herb-sauce-p/

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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