Prep Time: 20-minutes; Cook Time: 25-minutes
Total Time: 45-minutes
Recipe developed by: Shannon Costello, RDN, LD
Sheet Pan Vegetables:
- 2 medium sweet potatoes, diced
- 2 tbsp olive oil (divided)
- Salt & pepper, to taste
- 1 medium red onion, roughly chopped 2 cups halved Brussels sprouts
- 2 cups canned chickpeas, drained & rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp salt
- 1 cup uncooked quinoa, rinsed in a mesh strainer (or brown rice, wild rice, farro, etc.)
- 1 tsp dried thyme
- 2 cups low sodium vegetable broth or water
- ½ tsp salt
- ⅓ cup tahini
- ½ medium lemon juiced (about 3 tablespoons)
- 2 tsp maple syrup (or honey) Water to thin
- Roasted pecan pieces
- Crumbled goat cheese
- Wash your hands thoroughly with soap and warm water.
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
(Note: If adjusting vegetables and chickpeas to smaller quantities, you may only need one baking sheet.)
- Place diced sweet potatoes on one baking sheet. Drizzle with 1 tablespoon olive oil and add salt and pepper. Toss to coat, then arrange potatoes in a single layer. Set aside. Arrange chickpeas on the second baking sheet. Drizzle with olive oil and add ground cumin and salt. Toss to coat, then arrange in a single layer. Place both the sweet potatoes and chickpeas in the preheated oven for about 12 - 15 minutes.
- Meanwhile, place rinsed quinoa (or whole grain of choice) and dried thyme in a medium sauce pot over high heat. Cook for about 2-3 minutes while continually stirring. This allows the quinoa (or grain) to toast, helping to bring out a nutty flavor.
- Add broth/water and allow liquid to come to a boil. Once boiling, reduce heat to low, cover and simmer for about 15-20 minutes or until quinoa is tender and fluffy.
- When sweet potatoes are at the 12-15 minute mark, remove from oven. Add red onion and Brussels sprouts. Drizzle with remaining 1 tablespoon olive oil and additional salt and pepper to taste. Toss all vegetables until well coated and rearrange in a single layer. Continue to bake for additional 10 - 12 minutes or until the Brussels sprouts are golden brown and sweet potatoes are cooked through.
- While vegetables continue to cook, make the dressing. Add tahini, lemon juice and maple syrup to a small sealable jar. Shake vigorously to combine. Add 1 tablespoon of water at a time and shake again until smooth and creamy. The amount of water added with determine the dressing consistency.
- To prepare bowls, divide quinoa evenly amongst 4 bowls. Arrange roasted vegetables, and chickpeas over quinoa. Drizzle with tahini dressing and optional choice of toppings. Serve warm and enjoy!
- These bowls work great for meal prep. Allow all ingredients to cool completely before storing in airtight food storage containers in the refrigerator. Consume within 4-5 days.
Corporate Fitness Works | Chef Shannon Nutrition, L.L.C.