Easy meals that are nourishing as well as satisfying are my jam. This Plant Power Bowl is exactly that with chili spiced sweet potatoes, creamy avocado, and protein rich quinoa and chickpeas. The star of the bowl is really the tahini honey sauce. It is deliciously creamy and makes the best dipping sauce for those sweet potatoes.
I used Manuka Health honey in the sauce which gives it the perfect amount of sweetness. I recently started using manuka honey more in my daily eats and I have been loving it. If you are wondering “What even IS manuka honey?!” then I’ve got you covered.
Manuka honey is a rare honey that is made from the manuka plant only found in New Zealand. The honey contains unique and complex properties from the manuka flower which only blooms for a short amount of time each year. I love using it as an alternative to traditional sweeteners!
I hope that you enjoy this power bowl and love the tahini sauce as much as I do! This recipe does serve two but is also a great recipe for meal prepping. I like to make a batch of all the components and keep them in my refrigerator to assemble bowls throughout the week!
Plant Power Bowl + Tahini Honey Sauce
- 1 Medium sweet potato
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika powder
- 1/4 tsp salt
- 2 cups baby spinach
- 1 15 oz. can of garbanzo beans drained and rinsed
- 1 cup cooked quinoa
- 1 ripe avocado
Tahini Honey Sauce
- 1/4 cup tahini
- 1/2 tbsp manuka honey
- Juice of half a lemon
- 1 tbsp olive oil
- 3-4 tbsp filtered water
- salt to taste
Start by preheating the oven to 375 degrees Fahrenheit. Next, wash and chop the sweet potato into similar sized cubes.
In a bowl, add the sweet potato cubes along with all of the spices and avocado oil. Toss until the cubes are well coated.
Pour the seasoned sweet potato cubes onto a baking sheet and bake in the preheated oven for 20-25 minutes. Toss halfway through. Remove from the oven when the cubes are tender enough to be easily punctured with a toothpick.
Once the sweet potatoes are cooked and tender, assemble all the ingredients in a bowl. Start with the baby spinach, then add the cooked quinoa, chickpeas, sweet potatoes, avocado, and drizzle on the tahini honey sauce.
Tahini Honey Sauce
Add the tahini, honey, lemon juice, and olive oil to a bowl. Stir vigorously until smooth. Add one tablespoon of filtered water at a time until desired consistency is reached. I used 3 tablespoons of water. Season with salt to taste.
This post is sponsored by Maunka Health Honey. All opinions are my own and I truly love this product. Thank you for supporting Wildly Wholesome!