This bowl is amazing for meal prepping. You can make each of its components ahead of time, and simply put together when you're ready to eat. I love this recipe since it's got vegetarian protein from the chickpeas, but you can also easily add a side of chicken, beef, or salmon as well!
Ingredients:
Makes about 4 servings
- 1 head of broccoli
- 1 large sweet potato
- 1 can chickpeas
- 1 small bag brussel sprouts
- 1 tsp garlic powder
- 1/2 tsp cumin
- 2 tsp paprika
- 1/4 c tahini
- 1 tbsp maple syrup
- juice of ~1 lemon
- salt and pepper
- olive oil
Directions:
- Preheat oven to 425 degrees.
- Rinse and dry broccoli, brussel sprouts, and chickpeas.
- Chop broccoli into bite-sized florets, and chop brussel sprouts in half and set aside.
- Peel and chop sweet potato into bite-sized cubes then set aside.
- Add chickpeas to a bowl, drizzle with olive oil then add garlic powder, cumin, paprika, and salt and pepper to taste. Toss to coat evenly and set aside.
- Grab two large baking sheets and add your sweet potato and broccoli to one, and brussel sprouts and chickpeas to another.
- Drizzle olive oil over sweet potato, broccoli, and brussel sprouts.
- Then sprinkle with salt, pepper, and garlic powder (optional).
- Bake in the oven with the chickpeas and brussel sprouts on the top rack for 15-20 minutes. The sweet potato must be easily pierced with a fork or knife.
- Meanwhile, mix your tahini, juice of 3/4 of the lemon, maple syrup, plus salt and pepper to taste. Feel free to add more lemon juice if desired, or a splash of water to create a more runny dressing.
- Create your bowl by combining broccoli, brussel sprouts, and sweet potato, then add chickpeas, followed by a drizzle of tahini dressing on top.
If you need a littleee more grain, adding a bit of quinoa to the bottom of this bowl would also be amazing! Happy fall!