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The Ultimate Roasted Vegetable Grain Bowl (Your Meal-Prep Hero!)

Four meal prep containers filled with the Roasted Vegetable Grain Bowl.

A healthy and flavorful vegetarian grain bowl featuring a medley of roasted vegetables and chickpeas. Curry-spiced chickpeas, red onion, sweet potato, and cremini mushrooms are all roasted together on a single sheet pan until tender and slightly crispy. The roasted mixture is then served over a bed of cooked quinoa, topped with fresh avocado slices, and finished with a dollop of creamy tahini-yogurt dressing.

Ingredients

Scale
  • One 14-ounce can chickpeas, drained and rinsed
  • 3/4 teaspoon spicy curry powder
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small red onion (about 4 ounces), cut into 1-inch pieces
  • 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
  • 4 ounces medium cremini mushrooms, halved
  • 1/3 cup fat-free Greek yogurt
  • 1 tablespoon tahini
  • 1 lemon
  • 1 cup cooked quinoa
  • 1/2 avocado, thinly sliced

Instructions

  1. Preheat the oven to 425°F.
  2. In a medium bowl, toss the drained and rinsed chickpeas with the curry powder, 1 teaspoon of olive oil, 1/4 teaspoon of salt, and a few grinds of black pepper.
  3. Place the seasoned chickpeas on one side of a baking sheet.
  4. On the rest of the baking sheet, arrange the red onion pieces, chopped sweet potatoes, and halved mushrooms in their own sections.
  5. Toss the vegetables with the remaining 3 teaspoons of oil, 1/4 teaspoon of salt, and a generous amount of black pepper.
  6. Bake for 25 to 30 minutes, until the chickpeas are slightly crunchy and the sweet potatoes are tender and lightly browned.
  7. Make the dressing: While the vegetables roast, whisk together the Greek yogurt, tahini, and the juice of half the lemon in a small bowl.
  8. Slice the remaining half of the lemon into wedges for serving.
  9. Assemble the bowls: Divide the cooked quinoa between two bowls.
  10. Arrange half of the roasted vegetable and chickpea mixture and half of the avocado slices on top of the quinoa in each bowl, leaving a space in the middle.
  11. Dollop the tahini-yogurt dressing into the empty space in the center of each bowl.
  12. Serve with the lemon wedges on the side for squeezing.

Notes

  • This recipe is designed as a simple sheet pan meal, with all the vegetables and chickpeas roasting on the same pan.
  • Using pre-cooked quinoa is a great time-saving shortcut for this recipe.
  • Arranging the vegetables in separate sections on the baking sheet helps them to roast evenly.

Nutrition

Find it online: https://cookupjoy.com/roasted-vegetable/