Veggie Meal Bowls with Freekeh and Parsley-Tahini Sauce
These veggie-packed bowls are full of flavor thanks to za'atar, an herby tahini dressing, and tart pomegranate arils.
Servings: 4 bowls
Calories: 458kcal
Ingredients
For the sheet pan vegetables:
- 1 small cauliflower broken into florets
- 4 ounces Brussels sprouts halved
- 2 medium carrots cut into 1-inch pieces
- 1 small red onion sliced into thick half moons
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon za'atar
For the the sauce:
- 1 clove garlic minced
- ½ cup flat-leaf parsley
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
For assembling:
- About 2 cups cooked freekeh or any other whole grain
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 425ºF and line a sheet pan with parchment paper.
- Toss the vegetables on the sheet pan with a tablespoon of olive oil, salt and pepper. Roast the veggies for about 25 minutes, or until they're tender and beginning to brown.
- Pour the chickpeas onto the sheet pan. Drizzle everything with the remaining tablespoon of oil and sprinkle with za'atar. Return the pan to the oven and bake for 10 minutes more, or until the vegetables are browned and crisp on the edges.
- While the vegetables are roasting, combine all the sauce ingredients in a small food processor or blender and blend until smooth. (If you don't have a small food processor, you can chop the parsley finely and whisk the ingredients together.)
- Divide the freekeh into 4 bowls, then add the vegetables and chickpeas. Drizzle with the sauce and sprinkle with pomegranate seeds, then serve.
Nutrition
Serving: 1/4 of recipe | Calories: 458kcal | Carbohydrates: 57.9g | Protein: 15.4g | Fat: 17.5g | Saturated Fat: 2.4g | Fiber: 14.5g | Sugar: 8.1g