Mediterranean Bowls With Chickpeas & Veggies
I have been going meatless this week because I wanted to change things up a bit! I found this tahini dressing recipe from searching Pinterest under the blue zone diet…Essentially it is this guidebook on how people who are living long healthy lives from parts of the world (the blue zones) eat. It was featured on the Today Show, where I get most of my news from these days. :-) Basically they eat mostly beans, grains, vegetables and fish. Meat & dairy are consumed but limited. I don’t know about you but I want to live a long and healthy life so I thought I would start cooking with a little less meat and little more beans. So look out for some more vegetarian inspired dishes coming your way!
This one is SO simple. It really doesn’t even need a recipe but use it as a guide to make it your own. You can mix up the spices & the veggies if you prefer something different. Either way it is a great tasty dish for during the week and leftovers make a great lunch!
Let me know what you thought in the comments!
Ingredients:
1 15 oz can of chickpeas
3 sweet potatoes, diced into bite size pieces
2 cups of chopped kale and a bag of shredded brussel sprouts
1/2 tsp of turmeric, coriander, cumin, and garlic powder
a pinch of sea salt
your favorite cooking oil spray
Lemon Tahini Sauce:
1/2 cup tahini
juice of 1 lemon
2 cloves of garlic
1/2 cup of almond milk or water
2 tbsp chopped fresh dill
Instructions:
Make the Sauce: combine all ingredients in a blender until smooth. Add more liquid to adjust to the consistency you prefer!
Drain & rinse the chickpeas. Heat oven to 400. Line two baking sheets with parchment paper. In a bowl, combine the spices and the chickpeas with cooking oil. Coat them evenly.
Spread out the sweet potatoes on one of the pans. Spray with oil and season with salt & pepper. Lay the chickpeas out on the other pan.
Put in oven and set timer for 15 minutes. Roll the chickpeas around so they cook evenly and toss the diced potatoes. Set timer for 5 minutes. Removed chickpeas and let the potatoes cook for another 15-20 minutes.
For the green veggies: Use whatever you prefer! You don’t even need to roast the veggies. You could just do some mixed greens with lemon juice.
Turn oven to 375. spread out on a lined baking pan with parchment paper and spray with your favorite cooking spray. I used the chosen foods avocado spray. Season with salt and pepper. Bake the kale for 10 minutes. Cook the brussel sprouts an additional 10-15 minutes depending on how crispy you like them.