roasted greek veggie power bowls with the bestttt harissa tahini dressing 🌱 a fully vegan meal that i am OBSESSED with! while there is a lot going on here, it’s actually super simple to throw together. you just have to cook the veggies & the farro and then mix together the dressing ingredients! pop open a can of chickpeas and throw in some arugula for good measure 🫶 the flavors & textures are poppin!
RECIPE: (vegan, gluten free option*)
for the greek roasted veggies:
-1 lb zucchini (2 small ones), chopped into thick slices
-1 bell pepper, chopped into large chunks
-1/2 red onion, chopped into large chunks
-1 pint cherry or grape tomatoes
-2 tbsp olive oil
-1 tsp dried oregano
-1/2 tsp dried basil
-1/2 tsp dried dill
-1/2 tsp garlic powder
-1/2 tsp onion powder
-salt + pepper
**if you don’t have one of the above spices, don’t stress! it’s going to taste amazing no matter what so just use what you have**
for the harissa tahini dressing:
-1/4 cup tahini
-juice from 1/2 small lemon
-1/2 tbsp harissa
-1/2 tbsp date syrup (or maple syrup)
-2 tbsp water + more as needed
-salt + pepper to taste
-dash of garlic powder
-1/4 cup tahini
-juice from 1/2 small lemon
-1/2 tbsp harissa
-1/2 tbsp date syrup (or maple syrup)
-2 tbsp water + more as needed
-salt + pepper to taste
-dash of garlic powder
for serving:
-arugula
-cooked farro (*sub quinoa for a GF option!)
-1 can chickpeas, drained & rinsed
~click to download free keto recipes here
preheat oven to 450F & line two baking sheets with parchment paper (if desired). in a small bowl, mix together all the seasonings for the greek veggies. then, add all the chopped veggies to a large bowl. drizzle with oil and add seasoning. toss until coated. spread veggies onto the baking sheets (i like to use two so the veggies aren’t overlapping). bake for 20 minutes. then turn to broil and cook for 2-3 more minutes to get them a little crispy. meanwhile, mix together all the dressing ingredients in a small bowl until smooth. add more water as needed to get to your desired consistency. assemble your bowl starting with arugula, cooked farro, roasted veggies, chickpeas and drizzle the dressing on top. enjoy! :)
preheat oven to 450F & line two baking sheets with parchment paper (if desired). in a small bowl, mix together all the seasonings for the greek veggies. then, add all the chopped veggies to a large bowl. drizzle with oil and add seasoning. toss until coated. spread veggies onto the baking sheets (i like to use two so the veggies aren’t overlapping). bake for 20 minutes. then turn to broil and cook for 2-3 more minutes to get them a little crispy. meanwhile, mix together all the dressing ingredients in a small bowl until smooth. add more water as needed to get to your desired consistency. assemble your bowl starting with arugula, cooked farro, roasted veggies, chickpeas and drizzle the dressing on top. enjoy! :)
Comments
Post a Comment