Roasted Veggie Grain Bowl

Roasted Veggie Grain Bowl is a wholesome and versatile dish that combines the earthy flavors of roasted vegetables with the nutty taste of grains, creating a delicious and nourishing meal. This recipe features a mix of seasonal vegetables roasted to perfection, paired with your choice of grains such as quinoa, farro, or brown rice, and topped with a creamy tahini dressing. Packed with nutrients and flavors, this bowl is not only satisfying but also incredibly easy to customize based on what you have on hand. It’s perfect for meal prep or a quick weeknight dinner, providing a balanced and vibrant meal that will leave you feeling energized and full.

Ingredients:

• For the Roasted Vegetables:
  • 1 sweet potato, peeled and diced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
• For the Grain Bowl:
  • 1 cup quinoa, farro, or brown rice
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 avocado, sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons pumpkin seeds or sunflower seeds
• For the Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 2-4 tablespoons water (to thin)
  • Salt and pepper to taste

Instructions:

1. Cook the Grains:
   • Rinse the quinoa, farro, or brown rice under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the grains, reduce heat to low, cover, and simmer according to package instructions until tender. Fluff with a fork and set aside.
2. Roast the Vegetables:
   • Preheat the oven to 425°F (220°C). In a large bowl, toss the sweet potato, red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
3. Prepare the Tahini Dressing:
   • In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper. Add water as needed to achieve the desired consistency.
4. Assemble the Grain Bowl:
   • Divide the cooked grains among four bowls. Top each bowl with a portion of roasted vegetables and chickpeas.
   • Add slices of avocado and sprinkle with feta cheese (if using) and pumpkin or sunflower seeds.
5. Drizzle and Serve:
   • Drizzle the tahini dressing over each bowl. Serve immediately, garnished with additional herbs or seeds as desired.

Enjoy your Roasted Veggie Grain Bowl, a colorful and nutritious meal that is both delicious and satisfying!