Warm Winter Harvest Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
15 oz can chickpeas, drained and rinsed
02 -
1 large sweet potato, diced into cubes
03 -
1 large beet, peeled and diced into cubes
04 -
1 cup uncooked grain of choice (brown/wild rice mix recommended)
→ Seasonings & Oil
05 -
1-2 tablespoons olive oil
06 -
2 teaspoons garlic powder, divided
07 -
1 teaspoon cumin, divided
08 -
Salt and pepper to taste
→ Maple Tahini Dressing
09 -
1/4 cup runny tahini
10 -
1 tablespoon maple syrup
11 -
1/2 tablespoon apple cider vinegar
12 -
1 teaspoon soy sauce or tamari
13 -
1/4 teaspoon garlic powder
14 -
1/8 teaspoon salt
15 -
1-2 tablespoons cold water
→ Toppings
16 -
Roasted salted pumpkin seeds
17 -
Vegan feta crumbles
18 -
Avocado slices
19 -
Hemp seeds (optional)
20 -
1-2 cups spinach or massaged kale (optional)
# Instructions:
01 -
Preheat oven to 425°F. Pat drained chickpeas dry, toss with olive oil, 1 teaspoon garlic powder, 1/2 teaspoon cumin, salt and pepper. Spread on a baking sheet and bake for 30 minutes, stirring halfway, until crispy.
02 -
On a separate baking sheet, toss diced sweet potatoes and beets with olive oil, remaining garlic powder, cumin, salt and pepper. Bake 20-25 minutes until fork tender, stirring halfway.
03 -
While vegetables roast, cook your chosen grain according to package instructions.
04 -
Whisk together tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, salt, and enough cold water to reach desired consistency.
05 -
Layer grain, roasted vegetables, and crispy chickpeas in bowls. Add optional greens, top with seeds, vegan feta, avocado slices, and drizzle with maple tahini dressing.
# Notes:
01 -
Make this bowl gluten-free by using tamari instead of soy sauce and choosing gluten-free grains.
02 -
Perfect for meal prep - store components separately and add dressing just before serving.