To our Spoon Crew:

Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:

Sweet Potato Quinoa Grain Bowl

Approx. 1 tbsp olive oil
1 1/2 cups cooked quinoa
1 cup sweet potatoes, diced
1 cup dried chickpeas, soaked overnight and drained, or 1 can (15 ounces) low-sodium chickpeas, rinsed and drained
3/4 cup shiitake mushrooms, sliced
1/4 cup organic kale, chopped
¼ cup of water
3 tbsp of tahini
Juice of ½ a lemon

Recipe makes approximately 4 servings


  1. Preheat the oven to 400°F. On a baking sheet toss the diced sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
  2. To prepare the mushrooms, cut off the hard part from the bottom of the stem and slice. Heat 1 tsp oil in a medium skillet and add in the mushrooms. Cook for about 4 minutes on medium to low heat.
  3. Add chopped kale and chickpeas to skillet with mushrooms. Let kale wilt and chickpeas heat through for 3 - 4 minutes.
  4. For the sauce, in a small bowl whisk together water, tahini, sesame oil, lemon juice, water, and salt to taste.
  5. To serve, place cooked quinoa in a bowl. Combine the roasted sweet potatoes chickpeas, quinoa, shiitake mushrooms, and kale mixture and spoon on top of quinoa. Drizzle with dressing a few pinches of salt and pepper. Add more lemon juice and season to taste.