Roasted Veggie & Grain Power Bowl
Dinner’s about to get colorful.
This tasty, healthy power bowl is packed with good-for-you roasted veggies, crispy spiced chickpeas, creamy avocado, and fluffy quinoa - all finished with a tangy yogurt-tahini drizzle. Everything roasts up on a single sheet pan, so cleanup’s a breeze and dinner comes together in a snap.
Ingredients:
(This recipe makes about 2 servings - Double ingredients for 4 servings)
- 1 can (14 oz) chickpeas, drained and rinsed
- ¾ teaspoon spicy curry powder
- 4 teaspoons olive oil (Any of these will do nicely!)
- Kosher salt and black pepper (To taste)
- 1 small red onion, cut into chunky 1-inch pieces
- 1 small sweet potato, peeled and chopped into ½-inch cubes
- 4 oz cremini mushrooms, halved
- ⅓ cup fat-free Greek yogurt
- 1 tablespoon tahini
- 1 lemon (Medium to large - if you're okay with a little zing!)
- 1 cup cooked quinoa (Ancient grains FTW!)
- ½ avocado, thinly sliced
Instructions:
Act 1: Crank the Heat & Prep the (Chick)Peas!
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
In a bowl, toss the chickpeas with curry powder, 1 teaspoon olive oil, ¼ teaspoon salt, and a few grinds of pepper. Spread them on one side of the baking sheet.
Act 2: Get Roasty with the Veggies
Add the onion, sweet potato, and mushrooms to the rest of the sheet. Drizzle with the remaining 3 teaspoons of oil, sprinkle with ¼ teaspoon salt, and give everything a good toss.
Roast for 25–30 minutes, until the chickpeas are a little crispy and the sweet potatoes are soft and golden around the edges.
Act 3: Sauce it Up (Where the magic blossoms)
In a small bowl, whisk together the Greek yogurt, tahini, and the juice from half the lemon. Slice the other half into wedges for serving.
Act 4: Build Your Bowl
Scoop the quinoa into two bowls. Arrange the roasted veggies and avocado slices on top. Leave a little space in the middle for a big dollop of your tangy yogurt sauce. Add a lemon wedge on the side and dig in!
Enjoy!