Easy and Healthy Sheet Pan Cooking: Za'atar Chickpea Harvest Bowl

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta

Tofu feta is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is nutrient-dense and lower in calories.

hummus

🥗Healthier: tzatziki

💰Cheaper: yogurt

Tzatziki is refreshing and lower in calories.

Preheat the oven to 400°F (200°C).

Line a sheet pan with parchment paper or a silicone baking mat.

Add 2 cups each of cauliflower and butternut squash in bite-sized pieces to the pan.

Toss the vegetables with olive oil, sea salt, and ground cumin.

Add the chickpeas to the center of the sheet pan and toss with olive oil, sea salt, ground cumin, and za'atar seasoning.

Spread everything out flat in the middle of the sheet pan.

Roast in the oven for about 30 minutes.

While the vegetables and chickpeas are roasting, prepare the tahini sauce by blending tahini, lemon juice, ground cumin, minced garlic, sea salt, and ice water until smooth.

For the base of the bowl, cook quinoa, noting not to follow the package directions for water.

Once the vegetables are caramelized, build the bowl starting with quinoa, then add the roasted items from the sheet pan.

Drizzle on the tahini sauce, and add feta cheese and pickled onions.

Garnish with pomegranates and any leftover fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens