Healthy Dinner Bowls
These Healthy Dinner Bowls combine roasted autumn produce, protein, and a bright lemon-tahini dressing to make weeknight dinners feel like a treat.
Ingredients
Main ingredients
- 2 cups cooked quinoa or brown rice
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts, halved
- 1 large red onion, sliced
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- to taste Salt and pepper
- 4 cups mixed greens (spinach, arugula, or kale)
- 1/2 cup pomegranate seeds or dried cranberries
- 1/4 cup toasted pumpkin seeds
For the lemon-tahini dressing
- 1/3 cup tahini
- 1 large Juice of 1 lemon
- 2 tbsp warm water (more to thin)
- 1 clove garlic, minced
- 1 tbsp maple syrup or honey
- to taste Salt
Instructions
Preparation
- Preheat oven to 425°F (220°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, smoked paprika, salt, and pepper on a baking sheet.
Roasting
- Spread vegetables in a single layer and roast for 25–30 minutes, turning once, until caramelized and tender. Add chickpeas for the last 10–12 minutes so they become slightly crispy.
Cooking the grain
- While vegetables roast, cook quinoa or rice according to package directions. Fluff with a fork and keep warm.
Making the dressing
- Whisk tahini, lemon juice, minced garlic, maple syrup, and warm water until smooth. Adjust water to reach a pourable consistency, and season with salt.
Assembling bowls
- Divide mixed greens among four bowls. Add a scoop of quinoa, then top with roasted vegetables and crispy chickpeas. Drizzle with lemon-tahini dressing, and finish with pomegranate seeds and toasted pumpkin seeds.
Notes
Roast vegetables in a single layer for best results; keep textures varied with crisp greens and crunchy seeds. Make components ahead of time to save effort during meal assembly.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 300mgFiber: 10gSugar: 4g
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