Grain bowl with roasted vegetables

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 2

Healthy vegetables and savory chickpeas are baked on a single baking sheet, and your dinner is ready in minutes. Another bonus: with so many ingredients, there's minimal dirty dishes. The base of this bowl is cooked quinoa, topped with baked chickpeas, red onion, mushrooms, and sweet potatoes, and topped with sliced avocado to complete this nutritious, protein- and fiber-rich mixture. It's incredibly delicious with a yogurt sauce. Perfect for a hassle-free dinner after a long day of work.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (400g) canned chickpeas, rinsed
3/4 tsp hot curry powder
4 tsp olive oil
1 small red onion (about 100g), cut into 2.5cm pieces.
1 small sweet potato (about 200g), peeled and cut into 1cm pieces.
110 g medium cremini mushrooms, halved
1/3 cup nonfat Greek yogurt
1 tbsp. l. sesame tahini paste
1 lemon
1 cup boiled quinoa
Half an avocado, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa, chickpeas, sweet potato, red onion, Crimini mushrooms, Avocado, lemon juice, sesame, tahini, curry, yogurt

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a medium bowl, combine the chickpeas with curry powder, 1 teaspoon olive oil, 1/4 teaspoon salt, and freshly ground black pepper to taste. Arrange them on one side of a baking sheet. Place the onion next to the chickpeas, then the sweet potato, and finally the mushrooms.

Toss the onions, sweet potato, and mushrooms with the remaining 3 teaspoons olive oil, 1/4 teaspoon salt, and freshly ground black pepper to taste. Bake until the chickpeas are slightly crisp and the sweet potato is tender and starting to brown in spots, 25 to 30 minutes.
Meanwhile, in a small bowl, combine the yogurt, tahini, and juice of half a lemon. Cut the remaining lemon into wedges.
Divide the quinoa into two bowls. Layer half the chickpeas, sweet potato, onion, mushrooms, and avocado slices on top of the quinoa, leaving a space in the middle for the yogurt. Pour the yogurt into the empty space and serve with lemon wedges.

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