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Reboot bowl
Ready, set, reboot! This vibrant dish is loaded with luscious layers of leafy greens, addictive caramelized veggies, creamy-crispy chickpeas, sweet and juicy pear, and a protein of choice (think chicken, salmon, tofu, black beans or lentils)… all smothered in a mellow mouthwatering Tahini Dressing. Tahini is made from ground sesame seeds, which are small but mighty in the nutrition department.
SERVES
4
Ingredients
Salad
- 3 cups cauliflower florets, broken into small pieces
- 3 cups broccoli florets, broken into small pieces
- 3 cups sweet potato or butternut squash, cut into bite-size pieces
- 1 can chickpeas, rinsed, drained, and patted dry
- 2 to 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 to 2 tablespoons fresh rosemary (or 1 to 2 teaspoons dried rosemary), optional
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons ground black pepper
Tahini Dressing
- 1/4 cup tahini (sesame paste, mixed well)
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3-4 tablespoons warm water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
Serve
- Leafy greens
- One ripe pear, diced (skin-on) or any other preferred fruit
- Protein of choice: grilled chicken, shrimp, salmon, lentils, black beans, etc.
Directions
Salad
- Preheat the oven to 425° degrees. Mist a large baking sheet with oil spray.
- In a large mixing bowl, add the broccoli, cauliflower, sweet potato and chickpeas and toss with two to three tablespoons of olive oil.
- Sprinkle on the seasonings and toss so everything is evenly coated. Spread the seasoned veggies on the prepared baking sheet in a single layer, mist with olive oil spray over the top and roast in the oven on the middle rack for 30 to 35 minutes, flipping and tossing halfway through to evenly cook. The florets will become toasted and have speckles of char. This makes about five cups total for multiple bowls.
Tahini Dressing
- Mix the tahini with just the olive oil and lemon juice until well combined. It will begin to thicken substantially.
- Add the warm water start with three tablespoons and add the fourth if you want a thinner consistency for your dressing along with the garlic, salt and pepper and continue to mix until it becomes a smooth dressing-like consistency. Season with extra salt and pepper to taste.
Assemble
- Line each bowl with two cups of leafy greens.
- Layer on a heaping cup of roasted veggies/chickpeas, diced pear (or another fruit of choice), and preferred protein of choice chicken, tofu, salmon, shrimp, lentils, etc
- Drizzle with tahini sauce and dig in! Enjoy!
TIP: You can easily make just one bowl and store the leftover roasted veggies in a sealed container in the fridge for about five days. Enjoy them as a delicious side with any meal.
