Roasted Harvest Bowls with Lemon-Tahini Dressing
Hearty and vibrant bowls featuring roasted seasonal root vegetables and chickpeas, served over fluffy quinoa with a zesty lemon-tahini dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealsyoulove.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 1 cup butternut squash (peeled, cubed)
- 1 sweet potato (large, peeled, cubed)
- 1 red bell pepper (cored, chopped)
- 1 can chickpeas (rinsed, drained)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup quinoa (rinsed)
- 1 cup water
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 clove garlic (minced)
- 1 pinch kosher salt
- 1 tablespoon fresh parsley (chopped)
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