Description
A vibrant, nutrient-dense vegetarian Glow Bowl packed with roasted veggies, quinoa, crispy chickpeas, fresh greens, and a creamy lemon-tahini dressing. Naturally gluten-free, plant-forward, customizable, and perfect for meal prep or weeknight dinners.
Ingredients
Scale
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- Base:
- 1 cup quinoa (or grain of choice)
- 2 cups arugula or baby spinach
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- Roasted Veggies:
- 2 cups sweet potatoes, chopped
- 2 cups cauliflower or broccoli florets
- 1 red onion, sliced
- 1 cup Brussels sprouts or zucchini (optional)
- Olive oil, salt, pepper, cumin or smoked paprika
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- Protein:
- 1 can chickpeas, drained, dried, and seasoned
- Dressing:
- 1/3 cup tahini
- 2–3 tbsp lemon juice
- 1 clove garlic, minced
- 1–2 tsp maple syrup
- Warm water to thin
- Salt to taste
Instructions
- Roast the Vegetables & Chickpeas: Preheat oven to 425°F. Toss sweet potatoes, cauliflower, and red onion with olive oil, salt, pepper, and optional cumin or smoked paprika. Roast for 25–30 minutes, flipping halfway. On another tray, roast seasoned chickpeas for 25 minutes until crispy.
- Cook the Grain Base: Prepare quinoa according to package instructions. Fluff and set aside. Substitute rice, couscous, or cauliflower rice if preferred.
- Make the Tahini Dressing: Whisk together tahini, lemon juice, garlic, maple syrup, salt, and warm water until creamy and pourable.
- Assemble the Bowls: Add quinoa and greens to each bowl. Top with roasted veggies and crispy chickpeas. Drizzle generously with tahini dressing. Garnish with fresh herbs or seeds.
Notes
- Store components separately for best texture during meal prep.
- Roast extra chickpeas and veggies for snacks or other meals.
- Swap quinoa for rice, farro, or cauliflower rice.
- Customize bowls with seasonal produce.
- Tahini dressing thickens as it sits—add more water to thin.