TAHINI VEGGIE POWER BOWLS
Happy almost-2017! Apologies for the hiatus around here... I just got back from a much-needed long Jamaican vacation with my family and am finally getting back into the swing of things.
I really don't want to compromise all the hard work I did to get beach-ready (ish) before vacation, even during the crazy-hectic holiday season. My secret to not going crazy while staying on a fairly healthy track? Balance. I'll still have the glass (or three) of wine, or indulge in my favorite holiday side dishes, but on normal days, it's all about veggies and protein.
For these bowls, you can throw together any seasonal veggies you have on hand—I used sweet potatoes, halved brussels sprouts, canned chickpeas, and massaged kale. A squeeze of lemon juice and a drizzle of tahini sauce (here's a recipe if you want to try your hand at it!) go a long way in elevating the naturally delicious flavors of roasted vegetables.
You'll want to microwave the sweet potatoes for 4 minutes (wrapped in damp paper towels) before you try to roast them—otherwise, they'll take too long.
brussels sprouts, halved
cubed sweet potatoes (1 per person)
1 can chickpeas
half bag kale (or spinach, or any other vegetable
olive oil, sea salt, cracked pepper, garlic (any spices you prefer!)
1. preheat oven to 425ºF. microwave sweet potatoes wrapped in damp paper towels. make sure to poke holes with a fork so they don't explode! while they're cooking, prep all other veggies—halve the brussels sprouts, rinse chickpeas and pat dry, massage kale with olive oil and a little sea salt. remove stems from kale!
2. cube sweet potatoes (so they're about the same size as the sprouts) and be careful—they're HOT!
3. toss each component with olive oil, sea salt, pepper, garlic—whatever you're feeling. throw in a little cumin or chili flakes if you're feeling frisky.
4. on a sheet pan, roast 20 minutes, then stir all the veggies around, rotate the pan, and roast another 10 minutes or until veggies are browned and sweet potatoes are caramelized. if you're using kale, toss it on in the pan for the last 5-6 minutes of cooking.
5. drizzle tahini and a little splash of lemon juice and serve immediately. this works really well for leftovers too! serve with soft-boiled eggs or in a huge scramble.