Roasted Sweet Potato, Carrot And Chickpea Glow Bowl With A Tangy Tahini Dressing

I love a dinner that can double as lunch the next day. This roasted veggie bowl can be made in a big batch for dinner and then reheated for lunch the next day.

I love this one because it is packed with glowing ingredients like carrots, sweet potatoes, chickpeas, whole grains, leafy greens (which are optional but highly encouraged for more fiber), tahini and lemon juice. Not only that, but this bowl is packed with flavor. The veggies are roasted in one of my favorite “cheesy” spice combinations and then it all gets topped with the most delicious dressing: a tangy tahini dressing.

The Tangy Tahini Dressing is one of my go to sauce/dressings. I use it for salads and bowls. Plus, it can double as a super simple plant based caesar salad dressing.

For the grain, I used brown rice however, quinoa would be a fabulous choice as it is a complete source of protein. Both are great options and have incredible benefits for your health. you can also use cauliflower or broccoli rice if you want something that is grain free!

What you need (serves 4):

2 large carrots diced
1 (15 oz) can garbanzo beans, drained and rinsed
1 large sweet potato diced
A few pinches of salt
A few pinches of fresh ground black pepper
1/2 tsp ground cumin
1 tbsp nutritional yeast
1/4 tsp ground turmeric
1 tsp smoked paprika
1 tsp garlic powder
2 1/2 tbsp cooking oil like avocado oil
1 large handful of leafy greens per serving
2 cups cooked quinoa or cooked brown rice

Tangy Tahini Dressing (option to double if you like a good serving of dressing!)

Juice from 1 lemon
A pinch of salt
A pinch of fresh ground black pepper
1/4 tsp garlic powder
1/4 cup tahini
2–3 tbsp water, to thin (or as needed)
1 tsp dijon mustard

Directions:

Preheat your oven to 425F. On a large baking sheet, toss the first 11 ingredients onto the baking sheet. Toss until everything is coated in the spice mix (you can pre mix the veggies, oil and spices in a mixing bowl before placing on the baking sheet if that is easier). Place in the oven and roast for 20–25 minutes.

Meanwhile, whisk together tahini, lemon juice, salt, garlic powder, dijon mustard, fresh ground black pepper and water until smooth and pourable.

Then assemble your bowl by adding a handful of leafy greens and 1/2 cup of quinoa or brown rice to each bowl. Top with the roasted veggies and the tahini sauce. Optional to top with avocado and fresh minced cilantro for extra vitamins and minerals.

Ready to Glow From Within?

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