Eosinophilic Esophagitis Friendly Roasted Vegetable Bowl
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Learn more →Ingredients
4 servings
For the grains
- 1 cup farro or quinoa, rinsed
- 2 cups water broth or low-sodium vegetable broth
- ¼ tsp salt
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut into ¾-inch half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the lemon-tahini dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp warm water
- ¼ tsp salt
For serving
- 2 cups baby spinach or arugula
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
- 2
Combine the sweet potato cubes, bell pepper, zucchini, and chickpeas on the prepared baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with the cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Toss everything together until evenly coated, then spread into a single layer with the sweet potato pieces toward the edges of the pan, where the heat is most intense.
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