I am in a power bowl craze. I think about it every meal. It is all I want. I once paid $11 to eat something similar - that was months ago and I was still crushing on the meal. So this weekend, I made my own version and life will never be the same.
This recipe is grain free, vegan, paleo, and compliant with the Whole 30 diet*.
1. Brush baking sheet with olive oil. Preheat oven to 425.
2. Line sweet potato, broccoli, chickpeas (drained), and cauliflower on a baking sheet. If broccoli or cauliflower have a lot of ice on them from the freezer, do a quick thaw and blot out extra moisture. This will keep your pan from getting watery.
3. Liberally add salt, pepper, and chili powder to the pan.
4. Roast on 425 until ingredients start to brown on edges (I like to take mine to a crispy-edge). This bake should be around 25mins+
5. Prepare tahini sauce: add all ingredients into a bowl and salt to taste. Use a whisk or fold with a spoon to get the lemon juice + water to fold into the tahini sauce.
6. Create your bowl... add veggies, chickpeas, pickled red onions, then top with sauce. Enjoy!
*This meal is GREAT reheated and meal prepped. Great refridgerated up to 4 days.
- 4c frozen broccoli
- 4c frozen cauliflower
- 2 cans chickpeas (garbanzo beans)
*sub with chicken for Whole 30
- 1 large sweet potato (diced ~1.5 inch)
- pickled red onions
salt, pepper, ground red pepper
FOR THE SAUCE:
- 1 1/2c tahini
- juice of 1 large lemon
- pink salt
- water (until you get consistency you like)
QUICK PICKLED RED ONION:
1. Spiralize one red onion (I use "The Inspiralizer"). Read Why Here.
2. In a large jar (like a wide-mouth mason jar), combine quick-pickle ingredients: 2c apple cider vinegar, 4c water, 1/4c cane sugar, and pink salt to taste (about 2tbsp).
3. Trim your onion spirals and add to jar.
4. Pickle for at least 1 hour. Best left overnight in the fridge. Enjoy for months!