Harvest Bowl with Maple Tahini Sauce

A wholesome bowl with roasted autumn squash, sweet potatoes, beets, carrots, and
chickpeas. Enjoy this Harvest Bowl with Maple Tahini Sauce at breakfast, lunch,
or dinner!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Course:

Keywords:

Buddha Bowl autumn buddha bowl maple tahini sauce

Instructions

1 Preheat oven to 425F. Peel and chop the squash, peel and chop the beet, and chop
the carrots. Place the chopped veggies on a large baking sheet. Drain and rinse
the chickpeas and place them on a separate baking sheet. Dice the sweet potato
and add it to the pan with the chickpeas.
2 Add 3 tablespoons of oil to the pan with the squash, beets, and carrots. Add 2
tablespoons of oil to the pan with the chickpeas and sweet potato.
3 Divide each of the spices between the two pans, adding more if needed to season
everything well. Use a spoon to gently toss the veggies and chickpeas.
4 Add the pans to the oven and bake for 30 minutes. Use a spoon to mix up the
veggies halfway through cooking. If it's easier, you can pull the pans from the
oven to stir them before returning them back to the oven.
5 While the veggies and chickpeas are roasting, make the maple tahini sauce. Add
all of the ingredients to a medium bowl and whisk together until you achieve a
smooth sauce. The sauce yields about ⅔ cup, resulting in about 5 servings if you
use 2 tablespoons per bowl.
6 When the veggies and chickpeas are done roasting, serve them over cooked whole
grains, like brown rice or farro. Drizzle the maple tahini sauce over top. If
you desire a little heat, sriracha works great!

Harvest Bowl with Maple Tahini Sauce

Course:

Keywords:

🧂 Ingredients

Instructions

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