Description
This Roasted Vegetable Power Bowl brings vibrant, earthy flavors with minimal effort, featuring caramelized sweet potatoes, crispy spiced chickpeas, and a zesty lemon-tahini dressing.
Ingredients
Scale
2 cups Quinoa or Farro (cooked)
2 Large Sweet Potatoes (cubed)
1 Head Broccoli Florets
1 Can (15oz) Chickpeas (rinsed and dried)
2 cups Fresh Baby Kale or Spinach
1 Whole Avocado (sliced)
1 tsp Smoked Paprika
1 tsp Cumi
1 tsp Garlic Powder
3 tbsp Tahini
3 tbsp Fresh Lemon Juice
3 tbsp Extra Virgin Olive Oil
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper
- Chop the sweet potatoes and broccoli into uniform bite-sized pieces
- Place the vegetables and chickpeas on the baking sheet, drizzle with olive oil, and toss with the smoked paprika, cumin, and garlic powder
- Roast in the oven for 25-30 minutes, tossing halfway through, until tender and crispy
- While the vegetables roast, simmer your quinoa or farro according to package instructions
- In a small bowl, whisk together tahini, lemon juice, a splash of warm water, and a pinch of salt until creamy
- Assemble the bowl with grains, roasted vegetables, fresh greens, and avocado slices
- Drizzle with the lemon-tahini dressing and serve immediately
Notes
Use high-quality ingredients for the best flavor.
Store components separately for meal prep, assembling them just before eating.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: unknown
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg