Description
This recipe makes four bowls. You can double or triple the recipe if you have a large family and want to have enough for leftovers throughout the week.
The seasonings below are basic but feel free to add your own flare with smoked paprika, curry powder, turmeric, chili powder or garlic powder. You can also use different vegetables depending on what you have on hand. Brown rice is also a fine replacement for quinoa.
The recipe instructions below may need to be modified depending on the size of your vegetables, your oven and your personal preference. Once you get comfortable with this recipe you can adjust everything to your liking. For example, my daughter likes when I slightly undercook the sweet potatoes and make them extra salty. I personally like the beets to cook extra long so they are super soft and sweeter.
All of this can be made 3-5 days ahead of time if desired. If you choose to do this, allow everything to cool to room temperature before storing in an airtight container in your refrigerator. Before serving just reheat the quinoa, vegetables and chickpeas. The tahini sauce can be served cold or at room temperature.
Substitution Idea: You can replace the tahini sauce and crispy chickpeas with homemade hummus to simplify the meal.
Ingredients
Roasted Beets
- 3 small beets, peeled, chopped into 1/2 inch cubes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt (or up to 1/2 teaspoon)
- 1/8 teaspoon ground black pepper
Roasted Sweet Potato
- 1 large sweet potato
- 1.5 tablespoon extra virgin olive oil
- 2 teaspoons arrowroot powder (optional but makes it crispy)
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Roasted Broccoli
- 1 large head of broccoli, cut into small florets (leaving some stem attached to the floret)
- 2.5 tablespoons extra virgin olive oil
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
Roasted Cauliflower
- 1 head of cauliflower, cut into small florets (leaving some stem attached to the floret)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine salt
- 1/8 teaspoon pepper
- 1/2 teaspoon curry powder (optional)
Cooked Quinoa*
Crispy Chickpeas
- 1, 15 ounce can garbanzo beans (or 1.5 cups cooked), drained, rinsed, dried well with a kitchen towel and skins peeled/removed
- 1.5 tablespoons avocado oil (I like to use a neutral tasting oil here for best results)
- 1/4-1/2 teaspoon fine salt (depending on how salty you like them)
Garlic Maple Tahini Sauce
- 3 tablespoons runny tahini**
- 3 tablespoons filtered water
- 1.5 teaspoons pure maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 400 degrees Fahrenheit for the roasted vegetables. Line two to three large rimmed baking sheets with parchment paper.
- Toss the vegetables separately with oil, salt, pepper and any additional seasonings you plan to use such as curry powder, smoked paprika, chili powder or garlic powder. Do not mix the vegetables together. Place the beets and sweet potatoes on separate baking sheets. You can combine the broccoli and cauliflower on one baking sheet but keep them separated. Vegetables should be placed in one even layer on your baking sheets. Do not over crowd the baking sheet. The vegetables should ideally not be touching each other.
- Cook the beets for 35-40 minutes, the sweet potato for 30-35 minutes, the broccoli for 20 minutes and the cauliflower for 25 minutes. Toss halfway through cooking time. Check them all closely as they near the end of their baking times. Your vegetables should be golden brown and look crispy. To check for doneness remove the baking sheet from the oven and pierce the thickest piece of vegetable with a fork. It should easily slide through. If not, return to the oven for another couple minutes and check again.
- Once your vegetables are finished cooking, lower the oven temperature to 375 degrees Fahrenheit. Add dried and peeled chickpeas to a 12-inch cast iron skillet and toss with avocado oil. Place in one even layer on your skillet. Chickpeas should not touch. Bake for 35 minutes tossing halfway through. They are done cooking when they are golden brown and crispy. Toss with salt. Set aside.
- While the chickpeas cook, start your quinoa. Follow this method for perfectly cooked quinoa on the stovetop. Follow this method for perfectly cooked quinoa in the Instant Pot. This step can also be done ahead of time if desired.
- While everything finishes cooking, make your tahini sauce. Whisk together the tahini, water, maple syrup, garlic powder and salt until well combined. See tips in the notes section. This can be made ahead of time if desired.
- To assemble your bowl, fill it with the cooked quinoa first then top with a couple spoonfuls of each vegetable. Sprinkle crispy chickpeas on top and drizzle the entire bowl with 1-2 tablespoons of tahini sauce. Enjoy!
- Store leftovers separately in airtight containers in your refrigerator for up to five days.
Notes
* I make a large batch of quinoa as part of my meal prep and typically use two cups of cooked quinoa per bowl/serving. Follow my method for perfectly cooked quinoa - it is mostly hands off and takes about 30 minutes to prepare in advance.
** If you are using a new jar of tahini be sure to stir well so the oil is well incorporated. I do not recommend using an old, hardened jar of tahini. You want the tahini to be smooth, creamy and runny. When making the sauce, once you add the water to the tahini it will thin out more. But, as the tahini sauce sits it will continue to thicken up. You may need to add an additional tablespoon of water before using after storage if it has become too thick. But, you don't want to dilute the flavor too much. If you end up adding more than one tablespoon of water you might want to add a bit more maple syrup, garlic powder or salt to keep the flavor profile. Sometimes simply leaving the pre-made tahini sauce out at room temperature can help get it back to a nice consistency that allows you to drizzle it over your bowl with ease.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
