Description
Celebrate the essence of the harvest with this wholesome grain bowl, featuring a satisfying blend of wild rice and quinoa topped with roasted sweet potatoes and crispy, spiced chickpeas. Infused with warming spices and brought together by a creamy lemon tahini dressing, this fiber-rich meal provides steady energy and comforting flavors. With crunchy walnuts, fresh kale, and a touch of savory smoked gouda, it is a perfect, plant-forward dinner that nourishes the body and soul during the cooler autumn months.
Ingredients
1 sweet potato, peeled and diced
15 ounces canned garbanzo beans, rinsed, drained, and patted dry
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coarse kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup cooked wild rice
1 cup cooked quinoa
1 bunch kale, chopped
1 apple, diced
1/2 cup chopped walnuts
3/4 cup shredded smoked gouda
1 cup microgreens
1/3 cup olive oil
1/3 cup lemon juice
2 tablespoons tahini
2 teaspoons pure maple syrup
1 clove garlic, pressed
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes and chickpeas with 3 tablespoons of olive oil, pressed garlic, chili powder, cumin, cinnamon, salt, and pepper.
Spread the mixture on a parchment-lined baking sheet and roast for 25-30 minutes until the potatoes are tender and chickpeas are crispy.
While roasting, whisk together all dressing ingredients in a small bowl until smooth.
In a large serving bowl or individual bowls, combine the cooked wild rice and quinoa.
Top the grain base with the roasted vegetable mixture, chopped kale, diced apple, walnuts, and smoked gouda.
Add a handful of microgreens to each bowl.
Drizzle the lemon tahini dressing over the top and serve immediately.
Notes
Store the dressing in an airtight container in the refrigerator for up to 5 days. For meal prep, roast the vegetables and cook grains in advance to assemble your bowls quickly during the week.