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Roasted Veggie Grain Bowl

Roasted Veggie Grain Bowl

A hearty and nutritious Roasted Veggie Grain Bowl featuring roasted sweet potatoes, broccoli, and chickpeas, served over a base of farro or quinoa, topped with a creamy lemon-tahini dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 3 Cups Cooked Farro or Quinoa
  • 2 Medium Sweet Potatoes (cubed)
  • 2 Cups Broccoli Florets
  • 1 Large Red Onion (wedged)
  • 1 Can (15 oz) Chickpeas (rinsed)
  • 2 Cups Fresh Kale (chopped)
  • 1/4 Cup Tahini
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Maple Syrup
  • 1 Large Avocado

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Wash and chop sweet potatoes, broccoli, and red onions into bite-sized pieces.
  3. Place vegetables and drained chickpeas on a large baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder.
  4. Roast the vegetables for about 25 to 30 minutes until sweet potatoes are tender.
  5. Cook your chosen grain on the stovetop following package instructions.
  6. In a small jar, whisk together tahini, lemon juice, maple syrup, and a splash of warm water.
  7. Once grains are cooked, fluff them and portion into four bowls.
  8. Add a handful of kale to each bowl, top with roasted vegetables and chickpeas.
  9. Slice avocado and place on top, then drizzle with tahini dressing and serve.

Notes

Avoid crowding the baking sheet to ensure proper roasting. Use high-quality tahini for the dressing.