Calling all veggie lovers! This energizing recipe is a symphony of roasted vegetables, protein-packed chickpeas, and fluffy brown rice, all drizzled with a creamy and flavorful tahini dressing.
Ingredients:
Base:
- 1 cup cooked brown rice or quinoa
- ½ cup roasted chickpeas (or another roasted bean of your choice)
Veggies:
- 1 cup assorted roasted vegetables (broccoli, cauliflower, sweet potato, zucchini, etc.)
- ½ cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ cup crumbled red cabbage
- Handful of fresh spinach or kale
Creamy Tahini Dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Pinch of sea salt and black pepper
Instructions:
- Prepare the Base:
- Cook your preferred grain (brown rice or quinoa) according to package instructions.
- Roast your favorite selection of vegetables until tender-crisp.
- Roast or bake chickpeas until golden brown and slightly crispy.
- Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, water, garlic, olive oil, and salt and pepper until smooth and creamy.
- Assemble the Bowls:
- Divide the cooked brown rice or quinoa between bowls.
- Top with roasted vegetables, cherry tomatoes, cucumber, red cabbage, and fresh greens.
- Drizzle generously with the creamy tahini dressing.
Tips:
- Get creative with your roasted vegetables! This recipe is a great way to use up leftover roasted veggies.
- For added protein, sprinkle the bowls with chopped nuts or seeds.
- Feel free to adjust the amount of dressing according to your preference.
Nutritional Information (per serving):
- Calories: 400-500 kcal
- Protein: 15-20g (depending on protein source)
- Carbohydrates: 50-60g (including fiber: 10-15g)
- Fat: 15-20g (including saturated fat: 3-5g)
