Roasted Autumn Harvest Bowl

Name: Roasted Autumn Harvest Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 0.5 cup quinoa (uncooked); 1 sweet potato (small, peeled, cubed); 1 cup Brussels sprouts (halved); 0.5 red onion (cut into wedges); 1 can chickpeas (rinsed, drained); 2 tablespoon olive oil; 1 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.25 cup tahini; 2 tablespoon lemon juice; 1 tablespoon water; 0.75 teaspoon salt; 2 tablespoon fresh parsley (chopped)

A vibrant and hearty bowl featuring spiced roasted fall vegetables and crispy chickpeas, served over fluffy quinoa with a zesty lemon-tahini dressing.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.31/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

0.5 cup quinoa (uncooked)
1 sweet potato (small, peeled, cubed)
1 cup Brussels sprouts (halved)
0.5 red onion (cut into wedges)
1 can chickpeas (rinsed, drained)
2 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
0.25 cup tahini
2 tablespoon lemon juice
1 tablespoon water
0.75 teaspoon salt
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). Cook quinoa according to package instructions. While quinoa cooks, prepare vegetables and chickpeas.
In a large bowl, combine the cubed sweet potato, halved Brussels sprouts, red onion wedges, and rinsed chickpeas. Drizzle with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Toss to coat evenly.
Spread the seasoned vegetables and chickpeas in a single layer on a large baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
While the vegetables roast, prepare the lemon-tahini dressing. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, and 1 tablespoon water. If the dressing is too thick, add a bit more water, 1 teaspoon at a time, until desired consistency is reached. Season with a pinch of salt.
Divide the cooked quinoa into two bowls. Top with the roasted autumn vegetables and crispy chickpeas. Drizzle generously with the lemon-tahini dressing. Garnish with chopped fresh parsley, if desired.

Notes

For extra crunch, lightly mash some of the chickpeas before roasting.

Nutrition (per serving)

Calories: 520
Protein: 19.5 g
Carbohydrates: 70.8 g
Fat: 20 g
Fiber: 16.5 g
Sodium: 710 mg
Saturated Fat: 2.8 g
Sugar: 8.5 g