Cooklist AI
Rainbow Roasted Vegetable Bowl with Tangy Tahini Dressing
Dive into a bowl full of color, texture, and heart-wholesome goodness! Our Rainbow Roasted Vegetable Bowl features vibrant and nutritious veggies, protein-packed chickpeas, fluffy quinoa, and is dressed with a refreshing tangy tahini lemon drizzle.
3
45 min
TOTAL TIME
530
CALORIES
$1.58
PER SERVING
Ingredients
ROASTED VEGETABLES
4 SERVINGS
1 cup chickpeas
drained and rinsed
DRESSING
2 tbsp olive oil
Directions
ROASTED VEGETABLES
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 400F and line a baking sheet with parchment paper.
2
In a large bowl, combine broccoli florets, sliced carrots, and drained chickpeas. Add olive oil, paprika, and salt. Toss until all vegetables are well coated.
3
Spread the vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for 30 minutes, or until vegetables are tender and lightly browned, stirring halfway through.
DRESSING
4
While the veggies are roasting, prepare the dressing. In a small bowl, combine olive oil, lemon juice, kosher salt, tahini paste, dried parsley, paprika, and ground pepper. Whisk until smooth.
BOWL
5
Divide cooked quinoa evenly between four serving bowls. Top with the roasted vegetables and slices of ripe avocado.
6
Drizzle each bowl with the tahini dressing before serving. Enjoy warm or at room temperature for a nourishing and satisfying meal.
Health Info
Macros
74g
CARBS
29g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
2 Recipes for Mediterranean Vegetable Bowl
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