Lemon-Tahini Roasted Chickpea and Veggie Bowl
15min
30min
4
485
Chef's Note
This recipe is a masterclass in using 'bridge ingredients.' The tahini, lemon, and parsley used here can be leveraged across your entire week's meal map—tahini for a salad dressing, lemon for pasta, and parsley for a grain bowl garnish—ensuring nothing from your strategic grocery list goes to waste.
Tags
Ingredients
2 15oz cans Canned Chickpeas
2 medium, cubed Sweet Potato
3 cups Broccoli Florets
3 tablespoons Extra Virgin Olive Oil
1 cup dry Quinoa or Brown Rice
1/4 cup Tahini
2 tablespoons Lemon Juice
2 cloves, minced Garlic
1/4 cup, chopped Fresh Parsley
2 tablespoons Warm Water
to taste Salt and Black Pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Rinse and drain the chickpeas, then pat them completely dry with a kitchen towel to ensure they get crispy.
- 3
Place the chickpeas, cubed sweet potatoes, and broccoli florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
- 4
Roast the vegetables for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly golden.
- 5
While the vegetables roast, cook your grain (quinoa or rice) according to package instructions using water or vegetable broth.
- 6
Prepare the 'Bridge Sauce': In a small bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. Gradually add warm water until the sauce reaches a drizzling consistency.
- 7
Divide the cooked grains into four bowls. Top with the roasted vegetable and chickpea mixture.
- 8
Drizzle the lemon-tahini sauce generously over each bowl and garnish with fresh chopped parsley.
Nutrition Information (per serving)
485
16g
68g
19g
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