Roasted Veggie Bowl with Tahini Honey Mustard
Ingredients
The Bowl
-
2
medium
sweet potatoes, diced
-
1
lb
Brussels sprouts, woody ends removed and halved
-
1
15oz can
chickpeas, drained and rinsed
-
2
tbsp
olive oil or avocado oil, divided
-
2
tsp
smoked paprika, divided
-
1
tsp
fine sea salt, divided
-
1
tsp
garlic powder, divided
-
½
tsp
cumin
-
pinch
cayenne (omit if you don't like spicy)
-
2-3
cups
cooked brown rice
-
1
avocado, thinly sliced (optional, but recommended)
-
1
romaine or cabbage (optional, but recommended)
The Tahini Honey Mustard Dressing
-
¼
cup
extra-virgin olive oil
-
¼
cup
tahini
-
2
tbsp
lemon juice (from 1 small lemon)
-
2
tbsp
Dijon mustard
-
2 ½
tbsp
honey
-
½
tsp
fine sea salt
-
to taste
black pepper
-
3
tbsp
water (as needed to thin)
Instructions
- Preheat the oven to 425°F.
- On one sheet pan, place the chopped sweet potatoes; on another, place the chickpeas and Brussels sprouts.
- Drizzle each pan with oil, smoked paprika, salt, garlic powder, and black pepper; toss to combine.
- Sprinkle the sweet potato pan with cumin and optional cayenne, then flip Brussels cut side down.
- Bake for 25-30 minutes, tossing halfway through, while cooking the rice according to package directions.
- In a medium bowl, whisk together the dressing ingredients until smooth, adding water as needed to thin.
- Assemble the bowls with a base of rice, topped with roasted veggies, chickpeas, and dressing.
- Garnish with avocado and thinly sliced romaine or cabbage, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
18g
Sodium
300mg
Cholesterol
0mg
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