- Calories: 370
- Protein: 19 g
- Total Fat: 7 g
- Unsaturated Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 20 mg
- Total Carbohydrate: 63 g
- Dietary Fiber: 15 g
- Total Sugar: 20 g
- Natural Sugar: 20 g
- Added Sugar: 0 g
- Sodium: 690 mg
Ready, set, reboot! This vibrant dish is loaded with luscious layers of leafy greens, addictive caramelized veggies, creamy-crispy chickpeas, sweet and juicy pear, and a protein of choice (think chicken, salmon, tofu, black beans or lentils)… all smothered in a mellow mouthwatering Tahini Dressing. Tahini is made from ground sesame seeds, which are small but mighty in the nutrition department. Also, I deliberately designed the one-sheet roasted veggie recipe to make a great big batch so you can enjoy a “bowl lotta love” for several meals or use the extra veggies as a delicious side for any other lunch or dinner (you can even toss them into your scrambled eggs in the morning).
Instructions for building each bowl:
- • 2 cups leafy greens
- • ¼ of the full roasted veggie tray (about 1½ cups)
- • ¼ diced pear
- • Protein of choice: 3 ounces chopped chicken, salmon, shrimp, or ¾ cup cooked lentils or black beans.
- • Tahini sauce drizzled on top
- Prep time
- Total Time
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
*The herbs are optional, and you can choose rosemary, dill, or thyme. One Tablespoon fresh = one teaspoon dried.
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
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!
NOTE: You can easily make just one bowl and store the leftover roasted veggies in a sealed container in the fridge for about 5 days. Enjoy them as a delicious side with any meal.
Nutrition provided per bowl with 3 ounces chicken. Add 45 calories for each Tablespoon of tahini dressing you add.
Watch me assemble the bowl:
Try this Superfood Salad!