Description
A customizable, meal-prep friendly vegetarian bowl featuring roasted sweet potatoes, chickpeas, and broccoli over quinoa, topped with fresh kale and a creamy homemade tahini drizzle.
Ingredients
Scale
- 2 medium sweet potatoes, diced into ½-inch cubes
- 1 large head broccoli, cut into bite-sized florets
- 1 can (15 oz / 425g) chickpeas, rinsed, drained, and patted dry
- 1 cup (180g) dry quinoa
- 1 bunch kale, stems removed and chopped
- ¼ cup (60g) tahini
- 2 tablespoons (30ml) fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon (5ml) maple syrup
- 2–4 tablespoons (30-60ml) warm water
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Wash and chop sweet potatoes into ½-inch cubes. Cut broccoli into florets. Rinse, drain, and pat chickpeas dry.
- Spread sweet potatoes and chickpeas on one large sheet pan. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat.
- Spread broccoli on a second sheet pan. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon garlic powder. Toss to coat.
- Roast both pans for 25-30 minutes, flipping halfway through, until veggies are tender and chickpeas are crispy.
- While veggies roast, rinse 1 cup quinoa under cold water. Add to a saucepan with 2 cups water or vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and ½ teaspoon salt.
- Add warm water one tablespoon at a time, whisking vigorously until the sauce is smooth and drizzle-able.
- Massage chopped kale with a little olive oil and salt to tenderize.
- Assemble bowls by dividing quinoa among containers, topping with roasted veggies and kale, and drizzling generously with tahini sauce.
Notes
Pat chickpeas dry thoroughly for crispiness. Do not crowd the sheet pans to avoid steaming. Massage kale to tenderize. Tahini sauce may seize up initially; keep whisking and adding water until smooth. Store in fridge for up to 5 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 12
- Protein: 15
Keywords: vegetarian, buddha bowl, meal prep, healthy, weight loss, tahini, quinoa, roasted vegetables, gluten-free, high fiber