Ingredients
Units
Scale
- For the veggies:
- 1 pound chopped butternut squash (about 2 cups)
- 1 head of cauliflower, broken into florets
- 1 onion, chopped
- 5 small red radishes, chopped
- 1/2 pound brussels sprouts, halved
- 3 garlic cloves, minced
- 4 tablespoons cooking oil, I like avocado oil or olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- For the sauce:
- 1/2 cup tahini
- 2 lemons, juiced
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 2 tablespoons water
- For the bowls:
- 2 cups cooked brown rice
- 1 15–ounce can chickpeas, rinsed and drained
Instructions
- Preheat your oven to 375 degrees F.
- Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
- Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
- Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
- Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
- While the vegetables are roasting, prepare your rice or quinoa. I really like using brown rice for this veggie bowl since it has great texture and flavor. You can cook the brown rice on the stovetop or in the Instant Pot.
- Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
- Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
- When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.
Notes
- You can use a variety of vegetables you have on hand, including sweet potatoes, parsnips, carrots, or fennel.
- The spice blend is very forgiving. If you don’t have one or two of them, just leave them out.
- Store any cooked roasted vegetables in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Oven
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 327
- Sugar: 5.8 g
- Sodium: 505 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Carbohydrates: 38.9 g
- Fiber: 8.4 g
- Protein: 10.3 g
- Cholesterol: 0 mg