Description
This Golden Roasted Vegetable & Chickpea Harmony Bowl is a vibrant, nutritious meal combining roasted cauliflower, sweet potatoes, carrots, and chickpeas, seasoned with warming spices and served over a bed of quinoa or your choice of grain. Topped with a creamy tahini drizzle infused with lemon and maple syrup, this dish balances hearty textures with zesty, nutty flavors for a satisfying vegetarian bowl perfect for lunch or dinner.
Ingredients
Scale
Roasted Vegetables & Chickpeas
- 1 cup cauliflower florets
- 1 cup sweet potato, cubed
- 1 cup carrots, sliced
- 1 cup cooked or canned chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 2–3 tablespoons water (to thin as needed)
- Salt, to taste
Base & Garnishes
- 2 cups cooked quinoa, rice, or couscous
- 1/4 cup chopped fresh parsley
- Optional toppings: pomegranate seeds, pumpkin seeds, or sliced avocado
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss vegetables and chickpeas: In a large bowl, combine cauliflower florets, cubed sweet potato, sliced carrots, and chickpeas. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, turmeric, salt, and black pepper. Toss well until everything is evenly coated with the spices and oil.
- Roast the vegetables: Spread the coated vegetables and chickpeas in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, stirring halfway through cooking to promote even browning until the vegetables are tender and golden.
- Make the tahini drizzle: While the vegetables roast, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and salt in a small bowl. Gradually add water 1 tablespoon at a time until you reach a smooth and drizzleable consistency.
- Prepare the grain base: Place cooked quinoa, rice, or couscous as the base into serving bowls.
- Assemble the bowl: Once roasted, evenly distribute the golden vegetables and chickpeas over the grain base.
- Drizzle and garnish: Generously drizzle the tahini sauce over the assembled bowls. Sprinkle with chopped fresh parsley and add any optional toppings like pomegranate seeds, pumpkin seeds, or sliced avocado for added texture and flavor.
- Serve warm: Serve the bowl warm, enjoying the vibrant medley of roasted vegetables with creamy and tangy tahini drizzle.
Notes
- You can substitute any grain base of choice such as brown rice, bulgur, or farro.
- Feel free to customize the roasted vegetables with seasonal veggies or what you have on hand.
- The tahini drizzle can be adjusted for thickness by adding more or less water as preferred.
- Maple syrup can be replaced with honey for a non-vegan option.
- Optional toppings like pomegranate seeds add a pop of freshness and color.
