High-Protein Tower Bowl with Harissa Sweet Potatoes by Tess Begg

Ingredients

• 1 cup quinoa
• 1 sweet potato, cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 cup edamame
• 1/4 cup pumpkin seeds
• 1 avocado, sliced
• 1/4 cup tahini
• 1 tbsp turmeric powder
• 2 tbsp lemon juice
• 2-3 tbsp water
• 1 tbsp olive oil
• 1 cup to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss cubed sweet potato and chickpeas with harissa paste, olive oil, salt, and pepper. Spread evenly on a baking sheet.
2. Roast the sweet potatoes and chickpeas for 25-30 minutes, or until tender and slightly caramelized. Flip halfway through for even cooking and browning.
3. Cook the quinoa according to package directions. While the vegetables roast, prepare the turmeric tahini dressing by whisking tahini, turmeric, lemon juice, and water until smooth.
4. Steam or boil the edamame until tender. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
5. Assemble your tower bowls: start with a base of cooked quinoa, then layer roasted sweet potatoes and chickpeas, edamame, and sliced avocado.
6. Drizzle generously with the turmeric tahini dressing and sprinkle with toasted pumpkin seeds. Serve immediately and enjoy your high-protein meal.