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Broccoli Sweet Potato Bowl

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Ingredients

Scale
  • 1 cup grain of choice (rinsed (I used farro but quinoa works too))
  • 1 14 oz can chickpeas, ( drained and rinsed (garbanzo beans))
  • 2 tablespoons olive oil (divided)
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 small red onion (sliced into wedges)
  • 1 head broccoli (cut into medium florets)
  • 1 small sweet potato (cut into 1" cubes)
  • 1 cup chopped kale (massaged with olive oil)
  • ¼ cup tahini (or sub sunflower seed butter, or a nut butter – see notes in post)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ tablespoons coconut aminos
  • 1 clove garlic
  • 1 inch cube fresh ginger (peeled and chopped (or ½ tablespoon ginger paste))
  • sea salt (to taste (test first then add as you'd like))
  • 2–3 tablespoons water (to thin as desired)

Instructions

  1. Cook grain: Prepare grain of choice according to package instructions; set aside. Move on to preparing the veggies as the grain is cooking
  2. Make veggies: Preheat oven to 375ºF and line large baking sheet with parchment paper. Add chickpeas to bowl with 1 tablespoon olive oil and dry seasonings, toss to combine and set aside. Add red onion, chopped broccoli and sweet potatoes to baking sheet; drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Add seasoned chickpeas next to other veggies and transfer sheet pan to oven and bake for 25-30 minutes, or until broccoli is soft and sweet potatoes are tender. Note: if you want crisper chickpeas, remove any cooked veggies from pan and continue cooking chickpeas another 5-10 minutes.
  3. Make dressing: Add all dressing ingredients to a small blender (I used my NutriBullet) and blend until smooth. Start with 1 tablespoon of water then add 1-2 more tablespoons, depending on desired consistency.
  4. Assemble bowls: Divide desired amount of grains into two bowls and evenly distribute broccoli, sweet potatoes, red onion, chickpeas, and chopped kale. Drizzle with dressing and serve warm; enjoy!

Find it online: https://www.rapidrecipes.blog/broccoli-chickpea-power-bowls/