Reboot Bowl
Ready, set, reboot! This action-packed dish is layered with leafy greens, addictive caramelized veggies, creamy-crispy chickpeas, juicy chopped pear or apple, and a protein of choice (think chicken, salmon, tofu, black beans or lentils!)… all smothered in a mellow mouthwatering Tahini Dressing.
I deliberately designed the one-sheet roasted veggie directions to make a great big batch so you can enjoy a “bowl lotta love” for several reboot bowls …or use the extra veggies as a delicious side for any other lunch or dinner— like my Chicken Spinach Parm, Skillet Lazy Lasagna, Pecan-Crusted Chicken Fingers… you can even toss them into your scrambled eggs in the morning! Been there, done that 😉
Instructions for building each bowl:
- 2 cups leafy greens
- ¼ of the full roasted veggie tray (about 1 ½ cups)
- ¼ diced pear or apple
- Protein of choice: 3 ounces chopped chicken, salmon, shrimp, or ¾ cup cooked lentils or black beans.
- Tahini sauce drizzled on top
I ❤ this bowl
There’s so much to love about this Reboot Bowl—starting with its incredible versatility. You can customize which veggies, fruit, and protein you choose based on what’s in season, what you’re craving, or what needs to be used up in your fridge. It’s also perfect for meal prep: you’ll have enough roasted vegetables for multiple bowls throughout the week, and both the protein and dressing can be prepped in advance. This bowl practically makes itself when you have all the components ready to go.
As a registered dietitian, prepping separate components in advance is one of my top strategies for meal prep. It enables me to mix and match the different parts in endless ways. I can use the roasted veggies in my Veggie-Loaded Spaghetti Squash Pizza, toss extra chicken (shredded) into my jam-packed coleslaw recipe, or Chopped Greek Salad, or quesadilla or create an entirely different bowl combination. This approach saves time, reduces food waste, and keeps healthy eating exciting all week long!
Try this Superfood Salad!
Reboot Bowl
Ingredients
Roasted veggies/chickpeas
- 3 cups cauliflower florets, broken into small pieces
- 3 cups broccoli florets, broken into small pieces
- 3 cups sweet potato or butternut squash, cut into bite-size pieces
- 1 can chickpeas, rinsed, drained, and patted dry
- 2 to 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 to 2 tablespoons fresh rosemary, or 1 to 2 teaspoons dried rosemary, optional*
- 1½ teaspoons kosher salt
- ½ teaspoons ground black pepper
Other bowl ingredients
- Leafy greens
- One ripe pear, diced (skin-on) or any other preferred fruit
- Protein of choice: grilled chicken, shrimp, salmon, lentils, black beans, etc.
Tahini sauce (makes heaping half cup)
- ¼ cup tahini, sesame paste, mixed well
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3-4 tablespoons warm water
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper, more to taste
Instructions
- Preheat oven to 425° degrees. Mist a large baking sheet with oil spray.
- In a large mixing bowl, add the broccoli, cauliflower, sweet potato and chickpeas—and toss with 2 to 3 Tablespoons olive oil. Sprinkle on the seasonings and toss so everything is evenly coated.
- Spread the seasoned veggies on the prepared baking sheet in a single layer, mist with olive oil spray over the top and roast in the oven on middle rack for 30 to 35 minutes, flipping and tossing halfway through to evenly cook. The florets will become toasted and have speckles of char (this makes about 5 cups total for multiple bowls).
To make the dressing:
- Mix the tahini paste with the olive oil, lemon juice, garlic, salt and pepper until well combined. It will begin to thicken substantially. Next, add the warm water (start with 3 tablespoons and add the 4th if you want a thinner consistency for your dressing) and continue to mix until it becomes a smooth dressing-like consistency. Season with extra salt and pepper to taste.
Assemble the bowls:
- Line each bowl with 2 cups leafy greens. Layer on a heaping cup of roasted veggies/chickpeas, diced pear (or another fruit of choice), and preferred protein of choice (chicken, tofu, salmon, shrimp, lentils, etc). Drizzle with tahini sauce and dig in!
I can’t find Chia Jam. Love your email. Thanks K
Hi Kathryn. Thanks! Joy has a Cherry Chia Jam and a Blueberry Chia Jam. She also gives the option for strawberries and raspberries, so you can choose your own berry adventure 🙂
Let us know which is your fave!
—Team Joy
Hi Joy, I’m diabetic and need to cut sugar. How can I cut sugar in the Reboot Bowl recipe?
Thank you for your help,
Diane
Hi Diane! All of the sugar in the bowl is “natural” sugar (from the produce only)… there’s not a drop of added sugar. That being said, if you’d like to lose ~10 grams of the natural sugar, Joy recommends simply skipping the chopped apple or pear. It will drop down to 8 grams natural sugar. Hope this helps!! — Eliza (Team Joy)