🌱 100% Plant-Based
🥕 Gut Healthy
🍱 Meal Prep Friendly
Welcome back to Foodie Finds! Treat your body right with this nourishing, plant-based Anti-Inflammatory Bowl. Packed with roasted veggies, protein-rich chickpeas, and drizzled with a rich balsamic tahini dressing, this bowl will leave you feeling energized and glowing from the inside out!
🛒 Ingredients
For the Bowl:
- Cooked brown rice (Frozen brown rice works great for an easier option!)
- 1 can chickpeas, rinsed and drained
- Roasted carrots
- Roasted asparagus
- Roasted potatoes
- Sautéed spinach
🥣 For the Balsamic Tahini Dressing (Makes 3 Servings):
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp dijon mustard
👩🍳 How to Make It
- Roast the Veggies: Toss your asparagus, potatoes, and carrots in olive oil, salt, and pepper. Roast them in the oven at 425°F (220°C) for about 35 minutes, or until the potatoes are perfectly tender and golden.
- Cook the Base: Sauté your fresh spinach until wilted. Warm up your cooked brown rice, and thoroughly rinse and drain your canned chickpeas.
- Flavor the Chickpeas: Sauté (or microwave) your chickpeas with a drizzle of olive oil, salt, pepper, and garlic for about 1 minute just until warmed through and fragrant.
- Whisk the Dressing: In a small jar or bowl, mix together the olive oil, balsamic vinegar, tahini, and dijon mustard until smooth and creamy.
- Assemble & Enjoy: Build your bowl by layering the brown rice, spinach, roasted veggies, and garlic chickpeas. Drizzle that amazing balsamic dressing generously over the top. Enjoy, besties! ✨
💡 Pro Meal Prep Tip!
I highly recommend meal prepping the elements of this dish in larger quantities! Roast a big batch of veggies, make extra rice, and double the dressing so you can quickly assemble multiple healthy lunches or dinners throughout your busy week.
Your body will thank you for this one! Let me know what your favorite roasted veggie is below!
0 Comments