Roasted Chickpea and Vegetable Grain Bowl
An easy Mediterranean recipe, Roasted Chickpea and Vegetable Grain Bowl takes about 40 minutes and makes 4 servings. Chickpeas, farro and sweet potato carry the flavour. The cooking is mostly roasting. It is dairy-free and vegan. Each serving has about 430 calories and 16 g of protein.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
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Ingredients
For 4 servings
- 400 gchickpeas
- 200 gfarro
- 1sweet potato
- 200 gbroccoli
- 3 tbsptahini
- 1lemon
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1 clovegarlic
Instructions
- Preheat oven to 425°F (220°C). Drain and rinse the chickpeas, pat dry. Toss with 1 tablespoon olive oil and smoked paprika. Spread on a baking sheet.
- Peel and cube the sweet potato. Cut broccoli into florets. Toss both with remaining olive oil, salt, and pepper. Add to a separate baking sheet. Roast both sheets for 25 minutes.
- Cook the farro in salted boiling water for 25-30 minutes until tender but still chewy. Drain any excess water.
- Make the tahini dressing by whisking together tahini, lemon juice, minced garlic, and 3 tablespoons of warm water until smooth and pourable.
- Assemble bowls with farro as the base, topped with roasted chickpeas, sweet potato, and broccoli. Drizzle generously with tahini dressing.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 16 g
- Fat
- 14 g
- Carbs
- 60 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Diet: dairy-free, vegan
- In cookbook: Healthy & Light
