Veggie bowls are great for cleaning out the refrigerator. Not only are they satisfying, they can be prepared in advance and mixed and matched throughout the week for effortless lunches and dinners. In this recipe, roasted cauliflower, broccoli, and crispy chickpeas come together in a colorful bowl topped with a creamy lemon tahini dressing that will have you begging for more.
Servings: 4
Ingredients:
For the Veggie Bowl
• 6 cups chopped broccoli
• 6 cups cauliflower
• 2 14-oz cans chickpeas, drained and rinsed
• 1 cup chopped red onion
• 4 cloves garlic, chopped
• 2 tbsp extra-virgin olive oil, avocado oil, or coconut oil
• Salt and pepper to taste
• Squirt of lemon juice
• Cooked quinoa, brown rice, or white rice
For the Lemon Tahini Dressing
• ¼ cup tahini
• Juice of 2 lemons
• 2 tbsp extra-virgin olive oil
• 3 tbsp water (use less for a thicker dressing)
• 1 clove garlic or fresh parsley (optional)
• Salt and pepper to taste
Directions:
- • Preheat oven to 425ยบ F.
- • Roast the vegetables and chickpeas on a parchment paper-lined baking sheet for 25 to 30 minutes, stirring halfway through, until golden and lightly browned.
- • While the vegetables roast, blend all dressing ingredients until smooth and creamy, adjusting water to reach desired consistency.
- • To assemble, add cooked quinoa or rice to each bowl and top with roasted vegetables and chickpeas.
- • Drizzle generously with lemon tahini dressing and sprinkle with parsley or sesame seeds.
