1 cup cooked quinoa
1 cup fresh finely chopped parsley
1 cup finely chopped fresh arugula
1/4 cup red onion, finely diced
1/2 cup cherry tomatoes, diced
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste
1 large sweet potato, chopped into 1-inch squares
2 garlic cloves, smashed and minced
1/2 tablespoon olive oil
salt and pepper, to taste
1 15-oz. can garbanzo beans, (drained, rinsed, de-cased)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini
salt, to taste
Add all ingredients for the tabouli in a large mixing bowl. Set aside.
Then, add all dressing ingredients to a mason jar and cover. Shake dressing until on ingredients are combined.
Pour dressing over tabouli and mix well.
Place the tabouli in the refrigerator for later.
Next, preheat the oven to 400ºF.
Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.
Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.
While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.
Remove sweet potatoes from the oven.
Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!