Gluten-Free Roasted Veggie Grain Bowl

Celiac.com 10/03/2024 - This vibrant, gluten-free roasted veggie grain bowl is a perfect blend of flavors and nutrients. With spiced chickpeas, hearty vegetables, and a creamy tahini-yogurt dressing, it’s a delicious and wholesome meal that’s easy to prepare and clean up. Quinoa and avocado add the finishing touches, making this bowl a complete and satisfying dinner option. Best of all, you can add and change veggies depending on your tastes or what's available. 

Ingredients:

• 1 (14-ounce) can chickpeas, drained and rinsed
• ¾ teaspoon spicy curry powder
• 4 teaspoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small red onion (about 4 ounces), cut into 1-inch pieces
• 1 medium carrot, peeled and chopped into ½-inch pieces
• 1 small sweet potato (about 7 ounces), peeled and chopped into ½-inch pieces
• 4 ounces medium cremini mushrooms, halved
• ½ green or yellow bell pepper, chopped into ½-inch pieces
• ⅓ cup fat-free Greek yogurt
• 1 tablespoon tahini
• 1 lemon
• 1 cup cooked quinoa
• ½ avocado, thinly sliced

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Directions:

Heat the Oven
Heat your oven to 425°F.

Season the Chickpeas
In a medium bowl, toss the chickpeas with the spicy curry powder, 1 teaspoon of olive oil, ¼ teaspoon salt, and a few grinds of black pepper. Arrange the seasoned chickpeas on one side of a baking sheet.

Prepare the Vegetables
Place the red onion and bell pepper pieces next to the chickpeas, followed by the sweet potato chunks, carrots, and cremini mushroom halves. Toss the vegetables with the remaining 3 teaspoons of olive oil, ¼ teaspoon salt, and a generous amount of black pepper.

Roast Everything
Bake the chickpeas and vegetables in the heated oven until the chickpeas become slightly crunchy and the sweet potatoes are tender with browned edges, about 25 to 30 minutes.

Make the Dressing
While the chickpeas and vegetables are roasting, whisk together the Greek yogurt, tahini, and the juice of half a lemon in a small bowl. Season with salt and pepper to taste.

Assemble the Grain Bowl
Divide the cooked quinoa between bowls. Top with the roasted chickpeas and vegetables. Add slices of avocado and drizzle with the tahini-yogurt dressing. Serve with lemon wedges on the side.