American 30 min

Veggie Grain Bowl

Name: Veggie Grain Bowl
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups farro or quinoa, cooked; 1 can (15 oz) chickpeas, drained and rinsed; 2 medium sweet potatoes, peeled and cubed; 2 cups baby kale or spinach; 1 large beet, roasted and cubed; 1 avocado, sliced; ¼ cup pumpkin seeds; 3 tablespoons olive oil, divided; 1 teaspoon cumin; ½ teaspoon smoked paprika; Salt and pepper to taste; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, grated; 2–3 tablespoons water to thin

veganhealthymeal-prepgluten-free

Ingredientsfor 2

490

Cal

16g

Protein

62g

Carbs

22g

Fat

12 cups farro or quinoa, cooked
21 can (15 oz) chickpeas, drained and rinsed
32 medium sweet potatoes, peeled and cubed
42 cups baby kale or spinach
51 large beet, roasted and cubed
61 avocado, sliced
7¼ cup pumpkin seeds
83 tablespoons olive oil, divided
91 teaspoon cumin
10½ teaspoon smoked paprika
11Salt and pepper to taste
123 tablespoons tahini
132 tablespoons lemon juice
141 clove garlic, grated
152–3 tablespoons water to thin

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Instructions

1
Preheat oven to 425°F. Toss sweet potato cubes and chickpeas separately with 1 tablespoon olive oil each, cumin, paprika, salt, and pepper. Spread sweet potatoes on one side of a large baking sheet and chickpeas on the other. Roast 25 minutes until sweet potatoes are tender and caramelized, and chickpeas are golden and crispy. Shake the pan once halfway through.
2
Whisk tahini, lemon juice, grated garlic, salt, and 2–3 tablespoons water into a smooth, creamy dressing. It will seize at first — keep whisking; it will smooth out.
3
Build bowls: a base of farro, then arrange roasted sweet potato, crispy chickpeas, beet cubes, and fresh greens in sections. Top with sliced avocado and pumpkin seeds. Drizzle generously with tahini dressing. Serve warm or at room temperature.