This warm, comforting bowl is perfect for February—hearty, nourishing, and easy to make on a chilly day.

Ingredients (Serves 2–3)

  • 2 medium sweet potatoes, peeled & cubed
  • 1 can chickpeas, drained & rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt & pepper to taste
  • 2 cups cooked quinoa (or brown rice)
  • 2 cups baby spinach or kale

Simple Tahini Drizzle

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 small garlic clove, minced
  • Warm water to thin
  • Salt to taste

 Instructions

  1. Preheat oven to 400°F.
  2. Toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt & pepper.
  3. Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until golden.
  4. Whisk tahini, lemon juice, garlic, salt, and enough warm water to make it drizzle-smooth.
  5. Assemble bowls: quinoa → greens → roasted veggies → drizzle with tahini.

Optional Add-Ins

  • Sliced avocado
  • Toasted pumpkin seeds
  • A sprinkle of feta or vegan feta
  • Hot sauce or chili flakes for warmth

Why it’s great for February:

  • Seasonal sweet potatoes
  • High-fiber & plant protein
  • Comforting yet light
  • Meal-prep friendly

We have everything you’ll need to make this delicious and nourishing meal or side dish.