Rye Free Roasted Vegetable Bowl

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the grains

1 cup farro or quinoa, rinsed
2 cups water broth or low-sodium vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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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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