Harvest Bowl with Maple Tahini Sauce
A wholesome bowl with roasted autumn squash, sweet potatoes, beets, carrots, and chickpeas. Enjoy this Harvest Bowl with Maple Tahini Sauce at breakfast, lunch, or dinner!
Servings: 4 people
Ingredients
- 2 types of winter squash I used one acorn squash and one pumpkin
- 2 carrots
- 1 gold beet
- 15 ounces chickpeas canned
- 2 sweet potatoes
- 5 tablespoons olive oil extra virgin
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground (or enough to cover both pans)
Maple Tahini Sauce
- 5 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- Pinch black pepper (a few turns on the shaker)
Instructions
- Preheat oven to 425F. Peel and chop the squash, peel and chop the beet, and chop the carrots. Place the chopped veggies on a large baking sheet. Drain and rinse the chickpeas and place them on a separate baking sheet. Dice the sweet potato and add it to the pan with the chickpeas.
- Add 3 tablespoons of oil to the pan with the squash, beets, and carrots. Add 2 tablespoons of oil to the pan with the chickpeas and sweet potato.
- Divide each of the spices between the two pans, adding more if needed to season everything well. Use a spoon to gently toss the veggies and chickpeas.
- Add the pans to the oven and bake for 30 minutes. Use a spoon to mix up the veggies halfway through cooking. If it's easier, you can pull the pans from the oven to stir them before returning them back to the oven.
- While the veggies and chickpeas are roasting, make the maple tahini sauce. Add all of the ingredients to a medium bowl and whisk together until you achieve a smooth sauce. The sauce yields about ⅔ cup, resulting in about 5 servings if you use 2 tablespoons per bowl.
- When the veggies and chickpeas are done roasting, serve them over cooked whole grains, like brown rice or farro. Drizzle the maple tahini sauce over top. If you desire a little heat, sriracha works great!