The Ultimate Roasted Vegetable Grain Bowl (Your Meal-Prep Hero!)
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.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
- 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
- Preheat the oven to 425°F.
- 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.
- Place the seasoned chickpeas on one side of a baking sheet.
- On the rest of the baking sheet, arrange the red onion pieces, chopped sweet potatoes, and halved mushrooms in their own sections.
- Toss the vegetables with the remaining 3 teaspoons of oil, 1/4 teaspoon of salt, and a generous amount of black pepper.
- Bake for 25 to 30 minutes, until the chickpeas are slightly crunchy and the sweet potatoes are tender and lightly browned.
- Make the dressing: While the vegetables roast, whisk together the Greek yogurt, tahini, and the juice of half the lemon in a small bowl.
- Slice the remaining half of the lemon into wedges for serving.
- Assemble the bowls: Divide the cooked quinoa between two bowls.
- 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.
- Dollop the tahini-yogurt dressing into the empty space in the center of each bowl.
- 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.
Find it online: https://cookupjoy.com/roasted-vegetable/