Fall is officially here and as the weather cools down, I find myself craving warmer, heartier dishes. But typically those are filled with heavy carbs like pasta and bread. I want a dish that fills me up and leaves me satisfied but also that fuels my body and does not leave me sluggish and tired. Enter the delicious grain bowl. It is full of complex carbs and protein that will keep you feeling full longer and give you the energy you need to get through the day. So many heartier dishes are just so heavy and not always the best for you, but they sure do taste delicious. This fall grain bowl is the best of both worlds – it tastes incredible AND is nourishing. I love roasting the vegetables to bring out their natural flavors and sweetness and it makes them all crispy and perfect. I also want to take a moment to appreciate this creamy tahini dressing I have made – this really brings the dish together. It has a vibrant flavor with a slight nuttyness and sweetness. I could eat this bowl every day for the next few months and don’t think I would get tired of it. It is that good! If you are looking for a tasty meal that will fuel ya or just need some more veggies in your diet, check this recipe out. I’ve got a few more grain bowl ideas that will be coming your way too if these flavors and vegetables aren’t your favorite, so stay tuned and follow along!
For the Bowls:
- 8-10 oz Shredded Chicken
- 1 Sweet Potato, Cubed
- 2 Cups Brussels Sprouts, Halved
- 2 Cups Broccoli Florets
- 2 Cups Cauliflower Florets
- 1/2 Cup Quinoa, Uncooked
- 1 Avocado, Sliced
- 4 Tbsp Minced Garlic
- 1 Tsp Paprika
- 2 Tbsp Honey
- Olive Oil
- 1/2 Cup Tahini
- 1 Lemon, Juiced
- 1 Garlic Clove
- 2 Tbsp Honey
- 2 Tsp Soy Sauce
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/4 Cup Warm Water
- Makes: 2-4 Bowls
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 60 Minutes
- Preheat the oven to 450 degrees Fahrenheit and line 2 large baking sheets with foil. (sweet potatoes and brussel sprouts will go on one; and the cauliflower and broccoli will go on another).
- Let’s season the vegetables in batches – grab a large mixing bowl (you will reuse this for each different veggie).
- First let’s make the sweet potatoes. Add the cubed sweet potatoes to the mixing bowl. Add 1-2 tbsp of olive oil, 1 tsp salt, and 1/2 tsp pepper. Give them a toss to evenly coat. Transfer the sweet potatoes to one side of the first baking sheet.
- Add the cauliflower to the mixing bowl. Add in 1-2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika. Toss to evenly coat. Transfer the cauliflower to one half of the second baking sheet.
- Next, add the broccoli to the mixing bowl. Add in 2-3 Tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 4 tbsp minced garlic. Toss to evenly coat. Transfer the broccoli to the other half of the second baking sheet.
- Last veggie to prep – add the halved brussels sprouts to the mixing bowl. Add in 1-2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper. Toss to evenly coat. Add the brussels sprouts to the first baking sheet and drizzle them with the 2 tbsp of honey.
- Place the baking sheets in the oven to roast for 30-40 minutes.
- While the vegetables roast, let’s make the quinoa.
- In a medium pot, add 1/2 cup quinoa and 1 cup of water. Heat over low and cover. Cook for 20 minutes until all the water is absorbed. *check the package for the quinoa you are using incase cooking instructions may differ. Once the quinoa is cooked, fluff with a fork and remove from the heat but keep covered until ready to use.
- Next let’s make the tahini sauce. In a food processor (or blender) add the tahini, lemon juice, garlic clove, 2 tbsp honey, soy sauce, salt, pepper, and warm water. Blend on low until well combined and creamy. Transfer to a bowl and set aside.
- When the vegetables have been roasting for 30-40 minutes remove them from the oven. Turn the oven to broil. *you will need to do one sheet pan at a time for the best results*
- Place the broccoli/cauliflower sheet pan bake in the oven and broil for 2-3 minutes until the edges crisp up. Remove and set aside.
- Next, add the sweet potato/brussels sprouts to the oven and broil for 4 minutes.
- Time to assemble the bowls! Divide the quinoa, chicken, and vegetables between 2-4 bowls.
- Top each bowl with sliced avocado and drizzle with the tahini sauce!
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