Ingredients
Scale
- 2 medium sweet potatoes, diced 🍠
- 1 small cauliflower, broken into florets 🥦
- 1 red bell pepper, sliced 🌶️
- 1 red onion, cut into wedges 🧅
- 1 can (400g) chickpeas, drained and rinsed 🥫
- 2 tbsp olive oil 🫒
- 2 tsp smoked paprika, 1 tsp ground cumin 🌶️
- Salt 🧂 and black pepper (to taste) 🧂
- 200g cooked quinoa or brown rice 🍚
- 4 cups mixed greens (spinach/arugula) 🥬
- 1 ripe avocado, sliced 🥑
- 2 tbsp pumpkin seeds or toasted seeds 🎃
- Fresh parsley or cilantro, chopped 🌿
- 1 lemon, juiced 🍋
- 3 tbsp tahini or Greek yogurt for dressing 🥄
- 1 clove garlic, minced 🧄
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a large bowl, toss diced sweet potatoes, cauliflower florets, bell pepper, and red onion with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, salt and pepper until evenly coated.
- Spread the vegetables in a single layer on one baking sheet. Roast for 25–30 minutes, turning once, until tender and caramelized.
- Meanwhile, toss the drained chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, salt and pepper. Spread on the second sheet and roast for 20–25 minutes until crispy.
- While veggies roast, warm the cooked quinoa or rice and prepare the dressing: whisk together tahini (or Greek yogurt), minced garlic, lemon juice, a pinch of salt, and 1–2 tbsp water to reach desired drizzling consistency.
- Assemble the bowls: divide quinoa or rice among 4 bowls, add a handful of mixed greens, then top with roasted vegetables and crispy chickpeas.
- Add sliced avocado, sprinkle pumpkin seeds and chopped herbs over each bowl.
- Drizzle the tahini or yogurt dressing over the bowls and finish with an extra squeeze of lemon if desired.
- Serve immediately, or refrigerate components separately for meal prep (dress just before serving). Enjoy!