Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing
★★☆☆☆
Ingredients
- 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry
- ¼ cup olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 4 cups broccoli florets and chopped peeled stems (about 2 medium heads)
- 1½ cups baby kale (from a 5-ounce package)
- 1¼ cups cooked quinoa
- 2 soft-cooked eggs, halved lengthwise
- 2 nori (dried toasted seaweed) sheets, crumbled
- Thinly sliced scallion
- Dressing:
- ¼ cup tahini (sesame paste)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice (from 1 lime)
- ½ teaspoon honey
- 1 (½-inch) piece fresh ginger, peeled and minced (about ½ teaspoon)
- Water, as needed
Instructions
- 1. Preheat oven to 400°F. Toss together chickpeas, 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a rimmed baking sheet lined with aluminum foil; spread in an even layer. Bake until chickpeas start to brown, about 10 minutes.
- 2. Meanwhile, toss together broccoli and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
- 3. Remove chickpeas from oven. Add broccoli to chickpeas on baking sheet in an even layer. Bake at 400°F until chickpeas are browned and broccoli is charred in spots, about 20 minutes. Remove from oven.
- 4. Prepare the Dressing: Whisk together tahini, vinegar, soy sauce, lime juice, honey, and ginger in a bowl. Whisk in water (about a tablespoon) until desired consistency.
- 5. Divide kale, quinoa, and 2 cups chickpea-broccoli mixture among two serving bowls. Top with egg halves and nori; drizzle with desired amount of dressing and garnish with scallions.
This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand, and this deliciously easy sesame-based dressing will tie it all together.
Wine Pairing: Crisp White