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ea Grain Bowl with Creamy Tahini Drizzle Recipe

ea Grain Bowl with Creamy Tahini Drizzle Recipe
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★★★★★

5 from 18 reviews

This Golden Roasted Vegetable & Chickpea Grain Bowl is a vibrant and wholesome meal featuring tender roasted butternut squash, zucchini, red bell pepper, and spiced chickpeas served over a bed of quinoa, couscous, or brown rice. It’s topped with a creamy, tangy tahini drizzle and garnished with fresh herbs and toasted seeds for a perfect balance of flavors and textures. Ideal for a nutritious lunch or dinner, this plant-based bowl is packed with color, flavor, and protein.

Ingredients

Scale

Roasted Vegetables & Chickpeas

  • 1 cup butternut squash, diced
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 cup cooked chickpeas (or canned, drained and rinsed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Grain Base

  • 1 cup cooked quinoa, couscous, or brown rice

Creamy Tahini Drizzle

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or honey
  • 2–3 tablespoons water (to thin)
  • 1/4 teaspoon salt

Garnish

  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 tablespoon toasted pumpkin seeds or sunflower seeds

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables and chickpeas.
  2. Prepare Vegetables & Chickpeas: In a large bowl, combine diced butternut squash, sliced zucchini, sliced red bell pepper, and cooked chickpeas. Toss them with olive oil, turmeric, smoked paprika, cumin, salt, and black pepper until everything is evenly coated with the spices and oil.
  3. Roast the Mixture: Spread the seasoned vegetables and chickpeas evenly on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even cooking and that the vegetables become tender and lightly golden.
  4. Cook Grain Base: While the vegetables roast, prepare your choice of grain (quinoa, couscous, or brown rice) according to package instructions. Set aside once cooked.
  5. Make Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, salt, and 2 to 3 tablespoons of water. Adjust water to achieve a smooth, pourable consistency suitable for drizzling.
  6. Assemble the Bowl: Place a generous portion of your cooked grain at the base of each bowl. Top with the golden roasted vegetables and chickpeas.
  7. Add Sauce & Garnish: Drizzle the creamy tahini sauce generously over the bowl. Finish by sprinkling chopped fresh parsley or cilantro and toasted pumpkin or sunflower seeds on top for added crunch and freshness.

Notes

  • You can substitute chickpeas with other legumes like white beans or lentils if preferred.
  • Adjust the spices to your taste; add chili powder or cayenne if you enjoy heat.
  • Use maple syrup for a vegan option or honey if not strictly vegan.
  • To save time, use pre-cooked grains or canned chickpeas.
  • Store leftover roasted vegetables and chickpeas separately from the grains and sauce for best freshness.

Nutrition

Keywords: roasted vegetable bowl, chickpea bowl, healthy grain bowl, vegan dinner, Mediterranean recipe, tahini drizzle, plant-based meal

Find it online: https://maicook.com/ea-grain-bowl-with-creamy-tahini-drizzle-recipe/