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A vibrant nourish bowl with roasted sweet potatoes, Brussels sprouts, chickpeas, and quinoa drizzled with tahini sauce

High Protein Roasted Winter Vegetable Nourish Bowl

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 1 cup dry white quinoa
  • 2 cups vegetable broth
  • 1 medium sweet potato, 1-inch dice
  • 2 cups Brussels sprouts, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 1/4 cup tahin i
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp warm water

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Arrange the diced sweet potato, halved Brussels sprouts, and chickpeas on the prepared baking sheet.
  3. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper; toss to coat evenly.
  4. Roast for 25 to 30 minutes, tossing halfway through, until vegetables are tender and chickpeas are slightly crisp.
  5. While roasting, combine quinoa and vegetable broth in a medium saucepan; bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and quinoa is fluffy.
  7. In a small whisking bowl, combine tahini, lemon juice, maple syrup, and warm water until a smooth, pourable consistency is achieved.
  8. Divide the baby spinach and cooked quinoa between two serving bowls.
  9. Top with the roasted vegetable and chickpea mixture.
  10. Drizzle the prepared tahini dressing over the bowls and serve warm.