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1/2 cup tahini
1/3 cup water
2 tablespoon lemon juice
2 tablespoons maple syrup
1/2 teaspoon sea salt
6 sweet potatoes
1/2 cup dry quinoa
2 tablespoons Tzatziki Seasoning
2 tablespoons Coconut Oil
1 pound asparagus, ends trimmed and cut into 1-inch pieces
1/2 red onion, diced
1 (15.5 ounce) can chickpeas, drained and rinsed
1/4 cup pitted kalamata olives
Whisk together tahini, water, lemon juice, maple syrup, and salt; set aside.
Use a knife to pierce holes in the potatoes. Microwave for 5-7 minutes or until potatoes are cooked through. (Or bake at 400°F for about 45 minutes).
Cook quinoa according to package directions. Once cooked, stir in 1 tablespoon Tzatziki Seasoning Blend. Set aside.
Meanwhile, melt Coconut Oil in a 10-inch nonstick skillet over medium heat. Add asparagus, red onion, chickpeas, Kalamata olives, and remaining 1 tablespoon Tzatziki Seasoning Blend. Saute until asparagus is tender, about 5 minutes.
Stir in cooked quinoa; cook until heated through.
Slice cooked potatoes in half lengthwise. Fill with quinoa stuffing. Drizzle with tahini dressing.
Calories 480, Fat 19 grams, Saturated Fat 4.5 grams, Carbs 67 grams, Fiber 11 grams, Sugar 15 grams, Protein 14 grams, Cholesterol 0 milligrams, Sodium 690 milligrams
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