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–+ servings

Roasted Harvest Veggie Bowl

Tis the season for a delicious roasted vegetable harvest bowl❤️ I made mine with no meat yet it’s still protein packed with quinoa, chickpeas, nutritional yeast, etc. (Feel free to add some rotisserie chicken though!) i tied it all together with a yummy creamy tahini dressing😋 this is also perfect to meal prep for lunch or dinner!!!(It is vegetarian but can simply be made vegan by either removing the feta or getting a dairy free version!)
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Total Time 40 minutes
Course Main Course
Servings 2

Ingredients
  

For the Bowl

  • 1 1/2 cups cooked quinoa about 2/3 cups uncooked
  • 1 small-medium sized sweet potato peeled and diced
  • 3 cups packed kale stemmed & finely chopped
  • 1/3 cup feta to top
  • 1 1/3 cup chickpeas
  • 1 1/2 cup Brussels sprouts finely sliced
  • Optional: red or green onion to top
  • Seasoning for veggies: chili powder, onion powder, salt

For the Dressing

  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1/2 teaspoon Garlic powder or 2 cloves fresh minced garlic
  • 1/2 teaspoon pepper
  • 1/2 lemon squeezed
  • 1 teaspoon nutritional yeast

Instructions
 

  • Preheat your oven to 400°F.
  • Meanwhile, peel and dice the sweet potato, slice the Brussels sprouts, rinse the chickpeas, and prep the kale by finely chopping and removing the stems.
  • Place diced sweet potato on a large baking sheet, drizzle with olive oil, and season with chili powder, onion powder, and salt. Toss to coat evenly.
  • Place the sweet potatoes & Brussels sprouts in the oven and roast for 18-20 minutes.
  • After 18-20 minutes, remove the baking sheet and add the kale and chickpeas to the sweet potatoes.
    Optional: For crispier chickpeas, add them at the same time as the sweet potatoes instead of with the kale.
  • Drizzle with a bit more olive oil if needed and season lightly with salt. Toss to combine, then return to the oven for another 10 minutes.
  • While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, nutritional yeast, olive oil, garlic powder (or minced garlic cloves), black pepper, and lemon juice!
    Feel free to adjust the consistency by adding a splash of warm water if it’s too thick.
  • Layer the cooked quinoa, roasted veggie mixture, and the crispy kale in each bowl.
  • Drizzle with dressing, and top with crumbled feta and optional red or green onion.
Keyword Brussel Sprout, Chickpea, Kale, Sweet Potato
Tried this recipe?Let us know how it was!