Balanced Bowl

• servings: 4 servings

Ingredients

2 tablespoons olive oil, divided

1 bunch beets, greens removed and peeled

3-4 sweet potatoes, peeled

1/2 head cauliflower

1/2 bunch carrots, peeled

1 cup cooked brown rice

1 can chickpeas, drained and rinsed

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/2 avocado

2 tablespoons fresh lemon juice

1 clove garlic

1/2 cup Greek yogurt

salt and pepper to taste

Directions

Preheat the oven to 425 degrees Fahrenheit. Cut the beets and sweet potatoes into 2-inch chunks and spread out on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Cut the cauliflower into florets and put them on a separate baking sheet. Cut the carrots into 1-inch chunks and add them to the baking sheet with the cauliflower. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast the beets and sweet potatoes for 20 minutes until fork tender and the cauliflower and carrots for 15 minutes. Remove from the oven. Heat a large saute pan over medium heat. Add the chickpeas and season with the chili powder, cumin and 1/2 teaspoon salt. Cook for 5 minutes until beginning to toast. Remove from heat. To make the avocado sauce: In a food processor or blender, combine 1/2 the avocado, lemon juice, garlic and Greek yogurt. Taste and season with salt and pepper. If you want a thinner sauce, drizzle in 1/4 cup cold water and mix until smooth. Set aside. To assemble the bowls, place the brown rice on a large plate or bowl. Arrange the roasted vegetables on the rice. Add the chickpeas over the top. Drizzle the whole bowl with the avocado sauce. Dig in!