Warm Winter Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
1 large beet, peeled and cut into small cubes
02 -
1 large sweet potato, cubed neatly
03 -
1 cup any uncooked grain you like (wild or brown rice works great)
04 -
15 oz can of chickpeas, rinsed and dried
→ Seasonings & Oil
05 -
A good pinch of salt and pepper
06 -
1 teaspoon cumin, split between uses
07 -
1-2 tablespoons of olive oil
08 -
2 teaspoons garlic powder, divided
→ Maple Tahini Dressing
09 -
1/4 cup smooth tahini
10 -
1/2 a tablespoon of apple cider vinegar
11 -
1 tablespoon pure maple syrup
12 -
1/8 teaspoon fine salt
13 -
1 teaspoon soy sauce or tamari, your choice
14 -
1/4 teaspoon garlic powder
15 -
1-2 tablespoons cold water, to thin it out
→ Toppings
16 -
Feta crumbles (vegan option)
17 -
Some crunchy salted pumpkin seeds
18 -
A handful of hemp seeds if you want
19 -
Slices of ripe avocado
20 -
Spinach or rubbed kale (1-2 cups, optional)
# Instructions:
01 -
Set your oven to 425°F. After drying the chickpeas, mix them with olive oil, about a teaspoon of garlic powder, half a teaspoon of cumin, plus some salt and pepper. Spread them on a baking sheet. Bake for half an hour, and give them a stir partway through to ensure even crispiness.
02 -
On another baking sheet, toss your cubed sweet potatoes and beets with some olive oil, the rest of the garlic powder and cumin, plus a sprinkle of salt and pepper. Roast them for 20 to 25 minutes, flipping halfway, until they're soft and ready to eat.
03 -
While your veggies are in the oven, prepare your grain of choice following the directions on its package.
04 -
In a small bowl, combine tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, and salt. Stir in cold water, little by little, until the dressing is as thick or runny as you'd like.
05 -
Start with a base layer of cooked grains in your bowl. Add the roasted veggies and crisp chickpeas. You can throw in some greens if you'd like, then finish with your favorite toppings—seeds, feta, avocado—and drizzle on that dressing.
# Notes:
01 -
Choosing gluten-free grains and swapping soy sauce for tamari keeps this dish gluten-free.
02 -
Makes a great make-ahead meal! Keep the parts separate, then combine and add dressing right before eating.