Chickpea Bowl with Roasted Vegetables and Za’atar Tahini Sauce
This dish is heart warming on these cold spring nights. I usually cook a big batch of grains before my work week to make this easy dinner a weeknight staple. This meal is naturally gluten free and protein packed especially when served on a bed of quinoa. This recipe serves 2 large bowls.
Za’atar Tahini Sauce
- 4 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon white miso
- ½ teaspoon pure maple syrup
- ½ teaspoon za’atar + more for garnish
- Splash of filtered water to thin out if necessary
Bowl
- 1 medium sweet potato, unpeeled and cut into ¼ inch coin
- 1 head of broccoli, cut into bite size florets
- 1 cup cooked chickpeas
- 4½ teaspoons extra virgin olive oil, divided
- ¾ teaspoon fine grain sea salt, divided
- ¼ teaspoon za’atar
- 5-6 green kale leaves, stemmed and shredded
- Cooked brown rice, quinoa or a combination of cooked grains
- 1 teaspoon toasted sesame seeds, white or black
- Parsley for garnish
Za’atar Tahini Sauce
Bowl
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- In a medium bowl, toss the sweet potato coins in 2 teaspoons of olive oil + ¼ teaspoon sea salt. Transfer to one of the paper-lined sheets and line in a single layer. Add the broccoli to the now empty bowl and coat with 2 teaspoons olive oil + ¼ teaspoon sea salt. Transfer to the other side of the baking sheet with the sweet potatoes in a single layer. Bake for 15 minutes.
- Meanwhile in the now empty bowl toss the chickpeas with the remaining olive oil, salt and za’atar. Transfer to the other lined baking sheet in a single layer.
- At the 15-minute mark, flip the sweet potatoes and broccoli and put the chickpea sheet in the oven and cook for another 10 minutes.
- Serve between two bowls and drizzle with za’atar tahini sauce. Sprinkle with extra za’atar, sesame seeds and parsley. Serve immediately.
- Place all ingredients in a blender and blend until fully incorporated, adding some water if necessary. Massage the shredded kale in a third of the sauce and let sit until the bowl is ready.
Prepared by: Chef Hanna Yurkovetskaya