Description
A colorful and nutritious meal combining grains, fresh vegetables, proteins, and a creamy tahini dressing, perfect for celebrating autumn flavors.
Ingredients
- Sweet Potatoes: Two medium, peeled and diced
- Brussels Sprouts: One cup, halved
- Kale: Two cups, chopped
- Pomegranate Seeds: Half a cup
- Quinoa: One cup, uncooked
- Chickpeas: One can (15 oz), drained and rinsed
- Tahini: A quarter cup
- Lemon Juice: Two tablespoons
- Olive Oil: Three tablespoons
- Garlic: One clove, minced (optional)
- Water: Two to four tablespoons
Instructions
- Prepare the quinoa by rinsing it under cold water, then combine with two cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork after letting it sit covered for five minutes.
- Preheat the oven to 425°F (220°C). Toss diced sweet potatoes and halved Brussels sprouts with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, stirring halfway through.
- In a small bowl, whisk together tahini, lemon juice, and minced garlic. Gradually add water to achieve desired consistency.
- Assemble the bowl by starting with quinoa, then layering roasted sweet potatoes, Brussels sprouts, sautéed kale, and chickpeas. Top with pomegranate seeds.
- Drizzle tahini dressing over the assembled bowl and serve warm or at room temperature.
Notes
- Choose fresh, seasonal produce for the best flavor and nutrition.
- Store components separately to maintain freshness.
- Feel free to customize with different proteins or vegetables.
- Experiment with spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Buddha Bowl, Tahini Dressing, Autumn Harvest, Healthy Recipe, Vegan Meal