Description
Hearty winter harvest bowl blends roasted seasonal vegetables with quinoa and maple-glazed pecans. Comforting flavors from local ingredients create a nourishing meal that connects you to winter’s wholesome bounty.
Ingredients
Scale
Main Ingredients:
- 1 large sweet potato, diced into cubes
- 1 large beet, peeled and diced into cubes
- 15 ounces (425 grams) chickpeas, drained and rinsed
- 1 cup uncooked brown/wild rice mix
Cooking Ingredients:
- 1–2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Dressing and Toppings:
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon soy sauce or tamari
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1–2 tablespoons cold water
- Roasted salted pumpkin seeds
- Vegan feta crumbles
- 1–2 avocado slices
- Optional: hemp seeds
- Optional: 1-2 cups spinach or massaged kale
Instructions
- Preheat the oven to 425°F and prepare two separate baking sheets for roasting chickpeas and root vegetables simultaneously.
- Thoroughly dry drained chickpeas and coat with olive oil, garlic powder, cumin, salt, and pepper. Spread evenly on one baking sheet and roast for 30 minutes, stirring midway to ensure uniform crispiness.
- On the second baking sheet, toss diced sweet potatoes and beets with remaining spices and olive oil. Roast for 20-25 minutes until vegetables are tender and edges are caramelized, stirring once during cooking.
- Simultaneously, cook selected grain according to package instructions, ensuring precise liquid ratio and cooking time for optimal texture.
- Create maple tahini dressing by combining tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, and salt. Gradually add cold water to achieve desired smooth, drizzleable consistency.
- Compose harvest bowls by layering cooked grain as a base, then arranging roasted vegetables and crispy chickpeas strategically for visual appeal.
- Enhance bowls with optional fresh greens, sprinkle with seeds, crumble vegan feta, and add creamy avocado slices.
- Finish by generously drizzling maple tahini dressing over assembled bowls, ensuring each component is lightly coated for maximum flavor integration.
Notes
- Customize Crispiness: Pat chickpeas completely dry before roasting to achieve maximum crunchiness and prevent soggy texture.
- Elevate Flavor Depth: Add smoked paprika or za’atar spice to chickpeas and vegetables for complex, restaurant-style taste profiles.
- Meal Prep Magic: Roast extra vegetables and chickpeas to store in refrigerator for quick meals throughout the week, saving time and energy.
- Diet Flexibility: Swap grains for quinoa or cauliflower rice to make recipe gluten-free or lower carbohydrate friendly, accommodating various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg