For this healthy veggie and grain bowl (aka Buddha bowl), we were inspired by the flavors of Morocco. We created a bold spice blend with black pepper, ginger, coriander, cinnamon, allspice, turmeric, cloves, cumin and cayenne, and then sprinkled it over chickpeas before roasting them with an array of colorful veggies full of flavor, texture and nutrients. We also mixed it into plain Greek yogurt for a sauce that adds a zesty, creamy dollop after the veggies are topped over cooked quinoa.
This simple recipe is perfect as a satisfying meatless dinner, if you are a vegetarian or trying to follow a more plant-based diet. (You can easy make it vegan-friendly, too, by using a vegan substitute for the yogurt in the sauce.) It's also ideal for meal prepping lunches to eat throughout the week. Just divide each portion into a sealed container and refrigerate until you're ready to reheat it and dig in!
Moroccan Sheet-Pan Buddha Bowl
Yield: 4 servings
(Downloadable/printable pdf of this recipe)
Ingredients:
Vegetable oil cooking spray
1 cup sweet potatoes, cut into 1-inch pieces
1 1/2 cups cauliflower florets
1 cup zucchini, cut into 1-inch pieces
1 cup red onion, cut into 1-inch pieces
1 cup eggplant, cut into 1-inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
2 Tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper, divided
1 teaspoon ginger
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne
1/2 cup plain nonfat Greek yogurt
2 cups cooked quinoa
Directions:
Preheat oven to 400º F. Microwave sweet potato cubes for 2 minutes to soften before roasting. Spray a large sheet pan with vegetable oil cooking spray. Lay out sweet potato, cauliflower, zucchini, onion, eggplant and chickpeas in rows. Drizzle with the olive oil and sprinkle with salt and 1/2 teaspoon black pepper.
Mix 1/2 teaspoon black pepper, ginger, coriander, cinnamon, allspice, turmeric, cloves, cumin and cayenne in a small bowl. Sprinkle 1/2 of spice mixture over the chickpeas. Add other 1/2 of spice mixture to the nonfat Greek yogurt and mix. Set yogurt mixture aside. Bake vegetables for 25-30 minutes.
To serve, scoop 1/2 cup quinoa into serving bowl and add 1/4 of each of the vegetables and chickpeas to each serving. Top each with 2 Tablespoons of yogurt mixture.
Nutrition Information Per Serving: 344 Calories; 9.5 grams Fat; 1.5 grams Saturated fat; 2 mg Cholesterol; 366 mg Sodium; 50 grams Carbohydrates; 9 grams Fiber; 15 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
