Packed with an array of flavors and textures, this bowl is built to satisfy. Tender roasted sweet potatoes are mixed with toothsome bulgur and fluffy quinoa studded with zucchini, tomatoes, eggplant, sugar snaps, and peppers. Wholesome chickpeas and earthy artichokes are served alongside with a finishing drizzle of creamy lemon tahini sauce and a flurry of crispy fried onions.
Meal Card: Chickpea Artichoke Grain Bowl
Ingredients
- 1-2 packages chickpeas
- 1-2 packets lemon tahini sauce
- 1-2 packages roasted sweet potatoes
- 1-2 packages Med grain & veg blend
- 1-2 packages artichokes
- 1-2 packets crispy onions
Directions
1) Place packet of lemon tahini sauce in a bowl of hot water to thaw, or place in the fridge to thaw if scheduling this meal. Place crispy onions and artichokes on the counter to thaw.
2) Open Med grain & veg blend to a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the top zone of Suvie.
3) Open roasted sweet potato and chickpeas in a Suvie pan. Season with 2 tbsp olive oil (¼ cup for 4 servings) and a generous amount of salt and pepper to taste. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 20 minutes (for 4 servings, Roast for 30 minutes)
Top Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
5) Remove pans from Suvie. Season to taste with salt and pepper. Divide between plates. Top each serving with artichokes, lemon tahini sauce, and crispy onions.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 660, Total Fat 30g, Total Carbohydrates 68g, Total Sodium 560mg, Total Protein 20g.
