Roasted Vegetable Winter Bowl

I love this bowl for powering up your immunity and a great way to add more vegetables to our lives.  Nutrient- and antioxidant-rich veggies help to strengthen your immunity.  This is key in winter months when we maybe less active and spending more time indoors.  

Ingredients:

1 (12 oz) pkg fresh halved brussels sprouts

1 pint grape tomatoes

1 (16 oz) pkg sweet potato cubes or 2 medium sweet potatoes, peeled and diced

3 Tbsp olive oil, divided 

1 (15 oz) can low-sodium chickpeas, drained and rinsed 

1 cup quinoa or rice of your choice

sea salt

pepper

Seasoning of your choice to season the chickpeas (I used garlic powder, za'atar is another option)

Dressing of your choice (I used hummus & lemon juice, a tahini-yogurt sauce is another option) 

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.  Trim brussels sprouts if needed.

2. Add brussels sprouts, sweet potato cubes and tomatoes to the baking sheet.  Drizzle with 2 Tbsp of olive oil and season with sea salt and pepper.  Toss each vegetable to coat.  Roast 20 minutes.

   

3. In a small bowl, toss the chickpeas with seasoning and remaining olive oil.  Carefully remove baking sheet from oven.  Toss vegetables slightly, push them aside to make space for the chickpeas.  Add chickpeas to baking sheet and roast 20 minutes or until all vegetables are tender and crisp.

   

4. Make your quinoa or rice per package directions. Top with roasted vegetables and serve with your choice of dressing.  

Suggestions - 

Tahini-yogurt sauce - in a small bowl combine 1/2 cup plain greek yogurt, 3 Tbsp tahini, 1 Tbsp fresh lemon juice, 1 Tbsp za'atar and 2 Tbsp water.  Season with sea salt and pepper and stir until smooth.

Tzatziki sauce - in a small bowl, stir together 1/2 plain greek yogurt, 1/2 cup peeled and diced cucumber, 1 minced garlic clove, 1 Tbsp fresh lemon juice and 1 Tbsp fresh dill. Season with salt and pepper and stir until smooth.