Description
A nutritious and colorful bowl filled with roasted vegetables, grains, fresh greens, and a creamy tahini dressing—balanced, wholesome, and fully vegan.
Ingredients
Scale
- 1 cup cooked quinoa or brown rice
- 1 cup chickpeas, drained and rinsed
- 1 sweet potato, diced
- 1 cup broccoli florets
- 1 cup shredded red cabbage
- 1 carrot, shredded or thinly sliced
- 1 avocado, sliced
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Tahini Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1–2 tbsp water (to thin)
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes and broccoli with olive oil, paprika, garlic powder, salt, and pepper.
- Spread on the baking sheet and roast for 20–25 minutes until tender.
- Warm the chickpeas slightly or leave them cold.
- Whisk together tahini, lemon juice, maple syrup, water, and salt until smooth.
- Assemble the bowl: start with quinoa or rice, then arrange roasted veggies, cabbage, carrots, chickpeas, and avocado on top.
- Drizzle generously with tahini dressing and serve.
Notes
- Swap quinoa for farro, couscous, or wild rice.
- Add tofu or tempeh for extra protein.
- Use any roasted or raw vegetables you prefer.
- Adjust dressing consistency by adding more water if too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg