Walnut and Date Veggie Grain Bowl

Walnut and Date Veggie Grain Bowl

DESCRIPTION

Crunchy walnuts, sweet dates, and roasted veggies are packed in a hearty yet balanced grain bowl for a sweet and savory bite.

Total Time
45 Mins
Serves
4
Serving Size
1 bowl
Meal
Dinner Lunch
Course
Main

Total Time

Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins

Nutrition

Calories
670 cal
Total Fat
35 g
Saturated Fat
4 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
520 mg
Carbohydrates
78 g
Dietary Fiber
14 g
Total Sugars
15 g
Protein
18 g
Vitamin D
0 mcg
Calcium
110 mg
Iron
4 mg
Potassium
850 mg

Ingredients

Grain Bowl

  • 1 cup quinoa, rinsed

  • 2 medium sweet potatoes, peeled and cubed

  • 1 15-oz can chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp kosher salt

  • Black pepper, to taste

  • ¾ cup California walnuts

  • 4 cups spring mix

  • ⅓ cup medjool dates, pitted and chopped

  • ⅓ cup fresh parsley, chopped

Walnut Tahini Dressing

  • ¼ cup California walnuts 

  • ⅓ cup tahini 

  • 1 tbsp olive oil 

  • 2 tbsp lemon juice 

  • 1 tbsp maple syrup 

  • 1 tsp Dijon mustard 

  • 1 garlic clove

  • 1-2 tbsp water, as needed

  • Kosher salt, to taste

  • Black pepper, to taste

Preparation

  1. Add rinsed quinoa to medium pot and cook according to package instructions.

  2. Preheat oven to 400°F. Line a large baking sheet with foil. Toss sweet potatoes and chickpeas in olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer.

  3. Bake for 20 minutes. Then, add California walnuts to the baking sheet and toss gently. Return to oven and bake for another 8-10 minutes until sweet potatoes are tender, and walnuts are lightly toasted.

  4. Make the tahini walnut dressing. Add all ingredients to a blender and blend until creamy. Add 1-2 tbsp water at a time to thin, if needed. Adjust salt and pepper to taste.

  5. Divide spring mix among 4 bowls. Top each with quinoa, sweet potatoes, chickpeas, walnuts, and dates. Drizzle with walnut-tahini dressing, garnish with parsley, and serve.