Description
A vibrant, nourishing plant-based bowl packed with roasted veggies, protein-rich chickpeas, and a creamy tahini yogurt drizzle.
Ingredients
Scale
- 1 can Chickpeas (drained, rinsed)
- 2 Sweet potatoes, cubed
- 14 oz Extra-firm tofu, cubed
- 1/4 cup Tahini
- 2 tbsp Olive oil
- 1 tsp Turmeric
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- Salt & black pepper to taste
- 2 cups Cooked quinoa or brown rice
- 1 cup Dairy-free yogurt
- 2 tbsp Lemon juice
- 1 tbsp Maple syrup
- 2 cups Fresh spinach or arugula
- Fresh herbs (parsley or basil) for garnish
Instructions
- Toss chickpeas, sweet potatoes, and tofu with olive oil, turmeric, paprika, garlic powder, salt, and pepper.
- Roast on a sheet pan for 35–40 minutes, flipping halfway, until golden and crisp.
- Whisk tahini, yogurt, lemon juice, maple syrup, and a pinch of salt until smooth and pourable.
- Warm cooked grains and spread into serving bowls.
- Top with roasted veggies and chickpeas.
- Add fresh greens and herbs.
- Drizzle generously with tahini yogurt sauce and serve warm.
Notes
- For added flavor, consider marinating the tofu before roasting.
- Feel free to substitute any seasonal vegetables.
- This bowl can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg