Roasted Harvest Bowls with Lemon-Tahini Dressing

Hearty and vibrant bowls featuring roasted seasonal root vegetables and chickpeas, served over fluffy quinoa with a zesty lemon-tahini dressing.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.31/serving

Dietary

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

Tags

• healthy
• roast
• savory
• quick

Ingredients

• 1 cup butternut squash (peeled, cubed)
• 1 sweet potato (large, peeled, cubed)
• 1 red bell pepper (cored, chopped)
• 1 can chickpeas (rinsed, drained)
• 2 tablespoon olive oil
• 0.5 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup quinoa (rinsed)
• 1 cup water
• 2 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 clove garlic (minced)
• 1 pinch kosher salt
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the cubed butternut squash, sweet potato, red bell pepper, and chickpeas. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to coat.
3. Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
4. While the vegetables are roasting, prepare the quinoa. In a small saucepan, combine 1/2 cup rinsed uncooked quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
5. Prepare the lemon-tahini dressing. In a small bowl, whisk together 2 tablespoons tahini, 1 tablespoon fresh lemon juice, 1 tablespoon water, 1 minced garlic clove, and a pinch of kosher salt until smooth. Add more water if needed to reach desired consistency.
6. To assemble the bowls, divide the cooked quinoa among 3 bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the lemon-tahini dressing. Garnish with fresh parsley if desired.

Notes

For quicker cleanup, ensure your baking sheet is well-lined with parchment paper. This dish is great for meal prep; store components separately and assemble when ready to eat.

Nutrition (per serving)

• Calories: 530
• Protein: 19.3 g
• Carbohydrates: 74.8 g
• Fat: 20.1 g
• Fiber: 15.6 g
• Sodium: 580 mg
• Saturated Fat: 2.7 g
• Sugar: 12.1 g