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Lemon Tahini Veggie Power Plate Recipe

Lemon Tahini Veggie Power Plate Recipe
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★★★★★

4.9 from 24 reviews

This vibrant Lemon Tahini Veggie Power Plate combines roasted seasonal vegetables with a wholesome grain base, protein-rich chickpeas, and a creamy, zesty lemon tahini sauce. It’s a deliciously balanced meal perfect for lunch or dinner, packed with fiber, plant-based protein, and vibrant flavors that satisfy both the palate and the body.

Ingredients

Scale

For the Roasted Vegetables

  • 1 cup sweet potato, cubed
  • 1 cup cauliflower florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • Salt and black pepper, to taste

For the Plate Base

  • 1 cup cooked quinoa or farro
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 cup baby spinach or arugula

For the Lemon Tahini Sauce

  • ½ cup tahini
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 small garlic clove, grated
  • 2–4 tbsp warm water (to thin)
  • Salt, to taste

For Topping

  • Sesame seeds or toasted pine nuts
  • Fresh parsley or cilantro, chopped

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss cubed sweet potatoes, cauliflower florets, sliced red bell pepper, and zucchini with olive oil, smoked paprika, ground cumin, salt, and black pepper to coat evenly. Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25 to 30 minutes until they are tender and caramelized, stirring halfway through for even cooking.
  2. Prepare the Base: While the vegetables roast, warm the cooked quinoa or farro gently in a skillet or microwave. Lightly warm the drained chickpeas in a skillet or microwave until heated through. Arrange the warm grain, chickpeas, and fresh baby spinach or arugula evenly on your serving plates.
  3. Make the Lemon Tahini Sauce: In a mixing bowl, whisk together tahini, fresh lemon juice, lemon zest, grated garlic, and salt. Gradually add 2 to 4 tablespoons of warm water while whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency suitable for drizzling.
  4. Assemble the Power Plate: Layer the roasted vegetables on top of the quinoa, chickpeas, and greens. Generously drizzle the lemon tahini sauce over the entire plate to coat the ingredients with its creamy tang.
  5. Finish and Serve: Sprinkle sesame seeds or toasted pine nuts and chopped fresh parsley or cilantro over the top for added texture and freshness. Serve the power plate warm or at room temperature for a nourishing meal.

Notes

  • You can substitute quinoa with farro or any whole grain of choice.
  • Adjust the amount of warm water in the tahini sauce to get your preferred thickness.
  • Use fresh herbs like parsley or cilantro based on availability and preference.
  • For a nut-free topping alternative, omit pine nuts and use extra sesame seeds.
  • This dish can be served warm or at room temperature, making it perfect for meal prep.

Nutrition

Keywords: lemon tahini sauce, roasted vegetables, quinoa power bowl, chickpea salad, healthy vegetarian meal, Mediterranean vegetarian recipe

Find it online: https://maicook.com/lemon-tahini-veggie-power-plate-recipe/