This is my new favorite thing to make for lunch. As always, recipe up top.
Ingredients
Some type of grain (couscous, quinoa, rice, etc)
Roasted vegetables (I like bell peppers, broccoli, sweet potatoes, and onions)
Some greens (arugula is my fave)
Roasted chickpeas
Hummus
Tahini
Recipe
- Make your grains according to the package. (Hint: sometimes I make mine with stock instead of water for more flavor).
- Prepare your chickpeas by draining, rinsing, and drying. Then pop them in the oven at 350 with some olive oil, salt, and pepper and let them roast until they’re crispy. (This take a while–like 30-40 minutes.) This makes enough chickpeas for 2-3 lunches.
- Roast your veggies! I put mine on all the same sheet pan and olive oil, salt, and pepper. I roast mine at 350 for about 20 minutes, stirring/shaking halfway.
- Assemble your bowl! Put down the grain first, then top with roasted veggies and greens. (Confession: I put mine in separate sections just for the pic and then I mix it up to eat). Sprinkle on the chickpeas on top. Add a spoonful of hummus. Drizzle with tahini to finish.
- Take a picture because I’m absolutely certain it’ll be Insta-worthy and dig in!
So there you have it! It’s pretty simple and I love that you don’t really need a recipe at all! You can make these by adding whatever leftover veggies you have in your fridge from dinner or even leftovers from takeout or anything you want! The recipe above is my go-to and really just a basic outline for you to remix.
If you make this please, please, please post it on Instagram and tag me @joslinschultz so I can see!
xoxo,
J
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