It’s officially getting cold and dark. Over the last week or so I suddenly feel the need to carb-load like I’m about to run a marathon. I swear my calorie intake is enough to support a body-builder. Yesterday, a friend was kind enough to justify my new found eating habits with the change in light. Apparently, we crave carbs when we get less sunlight. My body is going into full-blown hibernation mode! Hence, the warming winter bowls.
This recipe will satisfy your starchy-salty cravings while keeping you healthy and energized. These bowls are filling but not greasy or heavy so there’s no need to take a long winter’s nap after eating one. You can experiment with different veggies depending on what’s in season or even change up the sauce for new, exciting flavours. Personally, I’m keen to try this veggie combination with a peanut satay sauce. Anyways, I hope you’re all getting enough sunlight and keeping warm as we head into the holiday season. Look out for some more winter recipes soon!
If you enjoyed this post please feel free to share it with your friends via the buttons below. Also, subscribe with your email over in the sidebar so you never miss out on fresh foodie inspiration.
Warming Winter Bowls with Maple Tahini Sauce
- 1 large sweet potato
- 1 lb. Brussels sprouts
- 1 large beet
- 1 large leek
- 1/2 a bulb of garlic
- 2-3 tbsp. olive oil
- salt and pepper to taste
- 4 servings soba noodles or 1/3 cup rice for each bowl
- 1 cup canned chickpeas
- green onions, cilantro, sesame seed and hot sauce for topping
- 1/4 cup tahini
- 3 tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- 1 inch fresh grated ginger
- 2-4 tbsp. hot water
- Cube sweet potato, remove stem parts from sprouts, cut beet into thin strips, chop leek into rounds, separate and peel garlic cloves.
- Line a large baking sheet with parchment paper. Place all the veggies and garlic on the baking sheet except for sweet potato. Set aside.
- Bring a pot of water to a boil. Blanch sweet potato for 2-5 minutes until slightly softened but not cooked through. This will ensure they will finish roasting in the oven at the same time as the other vegetables.
- Add sweet potato to the baking sheet. Drizzle veggies with olive oil, add salt/pepper and roast at 375° until slightly browned and fragrant.
- Meanwhile, prepare the sauce by whisking together tahini, vinegar, syrup and ginger. Add hot water 1 tbsp. at a time to achieve a dressing-like consistency.
- Cook noodles or rice according to package instructions and divide evenly between 4 bowls
- Place a 1/4 cup chickpeas in each bowl. Top with a little bit of each vegetable. Pour sauce on top and garnish with desired toppings!