Roasted Chickpea, Sweet Potato And Bell Pepper Grain Bowl With A Cheesy Tahini Sauce
As a busy parent I love tray bakes (or sheet pan meals, whatever you like to call them). Whether for meal prepping lunches or making a veggie packed dinner, they make my life easier and smoother. Tossing a bunch of veggies and beans on a tray and baking in the oven is one of the easiest ways to enjoy your veggies and eat healthier.
This is one of my favorite tray bakes, mainly because of the sauce. This cheesy tahini sauce is plant based and pairs perfectly on this roasted veggie grain bowl.
I love tahini based sauces because they are rich in protein, healthy fats and vitamins like Vitamin E, B (1,2,3,6,9 and 12), magnesium, iron and zinc.
For this recipe, I added a handful of chopped kale to add more health benefits like fiber and chlorophyll; however, you can use whatever leafy green you prefer!
This recipe makes 2 servings. I like to prep it fresh for lunch and then store in a container to eat the next day. For dinner for the family I will typically double this recipe.
What you need (serves 2):
1 medium sweet potato, peeled and diced
1 red bell pepper, diced
1 15 oz can garbanzo beans, drained and rinsed
Salt to taste
Fresh ground black pepper
1/2 tsp garlic powder
2 tbsp cooking oil like avocado oil
2 handfuls of dark leafy greens, chopped
2 cups cooked quinoa
1/2 avocado sliced
Optional pickled onions or other pickled veggie for topping
Cheesy Tahini Sauce
1/4 cup tahini
1 lemon juiced or 2 tbsp
A couple pinches of salt or to taste
A pinch of fresh ground black pepper
1/2 tsp garlic powder
3 tbsp nutritional yeast
About 2 tbsp of water to thin or as needed
Optional 1/4 tsp turmeric for color
Directions:
1. Preheat your oven to 400. Line a baking sheet with parchment paper.
2. Add the sweet potato, bell pepper, garbanzo beans, salt, pepper, garlic powder and oil to the baking sheet. Toss and place in the oven for 25 minutes or until the sweet potatoes are cooked through.
3. Meanwhile, in a jar combine the ingredients for the cheesy tahini sauce. Whisk until smooth and add water gradually as needed to thin. The sauce should be smooth, creamy and pourable but not watery.
4. Assemble your bowl with leafy greens, quinoa, the roasted veggies, a good drizzle of the tahini sauce and pickled veggies. Enjoy!
If you’re making this for the next day or packing this, I recommend storing the quinoa and roasted veggies together in one container and the sauce and kale together in another. Just heat up your veggies before adding to the kale and sauce.
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