Roasted Vegetable and Chickpea Bowl with Herbed Yogurt Sauce

Roasted Vegetable and Chickpea Bowl with Herbed Yogurt Sauce

Ingredients:

• For the Roasted Vegetables:
  • 2 medium potatoes, cut into bite-sized chunks
  • 2 carrots, peeled and cut into chunks
  • 1 large onion, cut into wedges
  • 1 bell pepper, cut into chunks
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
• For the Rice:
  • 1 cup brown rice (or white rice or quinoa)
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt
• For the Herbed Yogurt Sauce:
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 cup fresh herbs (such as parsley, cilantro, dill), finely chopped
  • Salt and pepper, to taste

Instructions:

1. Cook the Rice:
   • In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for about 45 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Roast the Vegetables:
   • Preheat your oven to 425°F (220°C).
   • In a large bowl, toss the potatoes, carrots, onion, bell pepper, and chickpeas with olive oil, thyme, rosemary, smoked paprika, salt, and pepper until evenly coated.
   • Spread the vegetables and chickpeas in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
3. Prepare the Herbed Yogurt Sauce:
   • In a small bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, and chopped herbs. Season with salt and pepper to taste.
   • If the sauce is too thick, you can thin it out with a little water or more lemon juice.
4. Assemble the Bowl:
   • Divide the cooked rice among serving bowls.
   • Top each bowl with a generous portion of the roasted vegetables and chickpeas.
   • Drizzle the herbed yogurt sauce over the top of the vegetables.
5. Garnish and Serve:
   • Optional: Garnish with additional fresh herbs or a squeeze of lemon juice for extra brightness.
   • Serve immediately and enjoy this wholesome and flavorful dish.

Variations:

• Add Protein: For additional protein, you can add grilled chicken, tofu, or a poached egg on top of the bowl.
• Spice it Up: Add a pinch of cayenne pepper or a drizzle of hot sauce to the roasted vegetables for some heat.
• Grains Variation: Substitute the rice with quinoa, farro, or couscous for a different texture.

This roasted vegetable and chickpea bowl is versatile, nourishing, and can be easily customized to your taste preferences. The herbed yogurt sauce adds a creamy, tangy finish that ties all the flavors together beautifully.