These farmers’ market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It’s a healthy, hearty vegetarian dinner option that is very flexible—see the notes for variations. Recipe yields 4 servings.
Recipe adapted from the book BOWLS OF PLENTY by Carolynn Carreño. Copyright © 2017 by Carolynn Carreño. Reprinted with permission of Grand Central Life & Style. All rights reserved.
*Change it up: You could use any seasonal vegetables that roast well in this recipe (think cauliflower, broccoli, sweet potato, butternut, bell pepper, red onion…). Use a total of about 2 pounds vegetables, cut into even bite-sized pieces. For the record, I’ve tried using regular (not heirloom) carrots, and didn’t enjoy them nearly as much—so if you can’t find heirloom carrots, pick a different veggie option or roast extra Brussels or squash instead.
**Make it gluten free: Substitute wild rice, brown rice or quinoa, cooked accordingly. You’ll need about 4 cups cooked whole grains for this recipe.
Make it vegan: Make a blended tahini and herb dressing instead of the yogurt dressing. Blend the following in a small food processor: 1/3 cup tahini, 1/4 cup lemon juice (from 1 1/2 to 2 lemons), 1/2 cup mixed fresh leafy herbs (I like half flat leaf parsley and half basil or cilantro), 2 tablespoons water and 1/4 teaspoon fine sea salt. The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water. Taste and add more salt, if necessary.