What’s not to love? A roasted bowl of vegetables, crispy chickpeas, and a healthy drizzle of my go-to herbed tahini sauce!
Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas
I feel like I’ve been talking about my new favorite tahini sauce lately, but that’s because I really have been pouring it over everything and if, like me, you also made a batch, you may be looking for more ways to use it.
I whipped this dish up on one of those clean-out-your-fridge nights when I had no idea what I was going to have for dinner the hour prior. Roast a bunch of vegetables, throw your chickpeas in an air fryer to get this crispy, and then pour it all over some rice and drizzle with the herbed tahini sauce.
Sounds simple, right? Well, it is! I especially love the crispy chickpeas here – it diversifies the textures of this meal and amps up the protein.
You can switch up the vegetables here and use whatever you have when you’re clearing out your fridge. As for the rice, you could use quinoa or even cooked lentils. This is more of a build-your-own bowl kind of meal, and I hope you love it as much as we did.
Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas
Ingredients
- 1 10-ounce bag broccoli florets
- 2 red bell peppers, chopped
- 1 large red onion, chopped
- 4 carrots, sliced into ¼-inch thick rounds
- olive oil to drizzle
- salt and pepper
- ½ teaspoon garlic powder
- 1 (15.5-ounce can) chickpeas, drained and rinsed
- 2 large garlic cloves, chopped
- ¼ cup cilantro
- ¼ cup parsley
- ¼ cup basil
- 2 tablespoons freshly squeezed lemon juice
- ½ cup tahini
- 2-3 uncooked pouches microwavable rice (welove Seeds of Change Organic Seven Whole Grains here)
- ½ cup crumbled feta cheese (or less, depending on your preference)
Instructions
- Preheat the oven to 425 degrees. Lay the broccoli, peppers, onions, and carrots out on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season generously with salt and pepper and the garlic powder. Bake for 25 minutes or until vegetables are fork tender, tossing the broccoli halfway through so it doesn’t burn.
- Meanwhile, preheat the air fryer to 400 degrees. In a small bowl, add the chickpeas, drizzle lightly with olive oil, season with salt and pepper, and air fry for 10minutes or until chickpeas are crispy.
- While vegetables and chickpeas are cooking, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
- Once vegetables are about to be done, prepare your rice. Divide the cooked rice into bowls. When ready, assemble your bowls. Top the rice with vegetables and chickpeas and drizzle with tahini dressing. Sprinkle with feta and serve.
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