Embrace the vibrant flavors of autumn with my Fall Veggie Power Bowls! These bowls are packed with nourishing ingredients, easy to customize, and perfect for a healthy, satisfying meal any day of the week. You’ll love how simple they are to throw together.
Key Ingredients & Substitutions:
- Hearty Fall Vegetables: Sweet potatoes, Brussels sprouts, broccoli, and red onion are perfect. Feel free to use butternut squash, carrots, or cauliflower as well.
- Protein Source: Chickpeas add a great plant-based protein. You could also use black beans or cooked lentils.
- Grains: Quinoa is my go-to for its protein and texture. Brown rice or farro work beautifully too.
- Dressing Base: Tahini and lemon juice create a creamy, bright dressing. Almond butter can be used for a different flavor profile.
Ingredients:
For the Roasted Vegetables:
* 1 medium sweet potato, peeled and cubed (about 2 cups)
* 1 lb Brussels sprouts, halved
* 1 head broccoli, cut into florets
* 1 red onion, cut into wedges
* 2 tablespoons olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and black pepper to taste
For the Power Bowl:
* 1 can (15-ounce) chickpeas, rinsed and drained
* 2 cups cooked quinoa
* 1/4 cup pepitas (pumpkin seeds), for garnish
For the Lemon Tahini Dressing:
* 1/4 cup tahini
* 2 tablespoons fresh lemon juice
* 2 tablespoons water (or more, to reach desired consistency)
* 1 small garlic clove, minced
* 1/2 teaspoon maple syrup (optional, for a touch of sweetness)
* Pinch of salt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large bowl, small bowl or jar for dressing.
Step-by-Step Instructions:
1. Prepare the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, combine the cubed sweet potato, halved Brussels sprouts, broccoli florets, and red onion wedges. Drizzle with olive oil, then sprinkle with dried thyme, smoked paprika, salt, and pepper. Toss everything to coat evenly.
2. Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Keep an eye on them to prevent burning.
3. Prepare the Dressing
While the vegetables are roasting, whisk together the tahini, lemon juice, water, minced garlic, maple syrup (if using), and salt in a small bowl or jar. Add more water, one teaspoon at a time, until the dressing reaches your desired consistency. It should be pourable but still creamy.
4. Assemble the Bowls
Once the vegetables are roasted, it’s time to build your power bowls! Divide the cooked quinoa among four bowls. Add a generous portion of the roasted vegetables to each bowl.
5. Add Chickpeas and Garnish
Evenly distribute the rinsed and drained chickpeas among the bowls. Drizzle each bowl generously with the lemon tahini dressing. Finally, sprinkle with pepitas for an extra crunch and healthy fats.
Storage Instructions:
Leftover Fall Veggie Power Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, store the dressing separately and add it right before serving. Reheat gently in the microwave or enjoy at room temperature.
Frequently Asked Questions (FAQ):
- Can I prepare this ahead of time?
Yes! You can roast the vegetables and cook the quinoa a day or two in advance. Store them separately in the fridge. - What other vegetables can I use?
Feel free to use any fall vegetables you enjoy, such as butternut squash, carrots, or even parsnips. - Is this recipe good for meal prep?
Absolutely! It’s perfect for meal prepping healthy lunches or dinners throughout the week. - Can I add more protein?
Cooked chicken breast, baked tofu, or a fried egg would all be great additions for more protein. - How do I make the Brussels sprouts extra crispy?
Make sure they are cut side down on the baking sheet and don’t overcrowd the pan. A higher oven temperature can also help. - What if I don’t have tahini?
You can try making a dressing with unsweetened almond butter or cashew butter, thinned with water and lemon juice.