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Tis the season for a delicious roasted vegetable harvest bowl❤️ I made mine with no meat yet it’s still protein packed with quinoa, chickpeas, nutritional yeast, etc. (Feel free to add some rotisserie chicken though!) i tied it all together with a yummy creamy tahini dressing😋 this is also perfect to meal prep for lunch or dinner!!! (It is vegetarian but can simply be made vegan by either removing the feta or getting a dairy free version!)
The recipe:
Preheat your oven to 400°F.
Meanwhile, peel and dice the sweet potato, slice the Brussels sprouts, rinse the chickpeas, and prep the kale by finely chopping and removing the stems.
Place diced sweet potato on a large baking sheet, drizzle with olive oil, and season with chili powder, onion powder, and salt. Toss to coat evenly.
Place the sweet potatoes & Brussels sprouts in the oven and roast for 18-20 minutes.
After 18-20 minutes, remove the baking sheet and add the kale and chickpeas to the sweet potatoes.Optional: For crispier chickpeas, add them at the same time as the sweet potatoes instead of with the kale.
Drizzle with a bit more olive oil if needed and season lightly with salt. Toss to combine, then return to the oven for another 10 minutes.
While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, nutritional yeast, olive oil, garlic powder (or minced garlic cloves), black pepper, and lemon juice!Feel free to adjust the consistency by adding a splash of warm water if it’s too thick.
Layer the cooked quinoa, roasted veggie mixture, and the crispy kale in each bowl.
Drizzle with dressing, and top with crumbled feta and optional red or green onion.
Roasted Harvest Veggie Bowl
Tis the season for a delicious roasted vegetable harvest bowl❤️ I made mine with no meat yet it’s still protein packed with quinoa, chickpeas, nutritional yeast, etc. (Feel free to add some rotisserie chicken though!) i tied it all together with a yummy creamy tahini dressing😋 this is also perfect to meal prep for lunch or dinner!!!(It is vegetarian but can simply be made vegan by either removing the feta or getting a dairy free version!)
Seasoning for veggies: chili powder, onion powder, salt
For the Dressing
1tablespoontahini
1tablespoonolive oil
1/2teaspoonGarlic powder or 2 cloves fresh minced garlic
1/2teaspoonpepper
1/2lemon squeezed
1teaspoonnutritional yeast
Instructions
Preheat your oven to 400°F.
Meanwhile, peel and dice the sweet potato, slice the Brussels sprouts, rinse the chickpeas, and prep the kale by finely chopping and removing the stems.
Place diced sweet potato on a large baking sheet, drizzle with olive oil, and season with chili powder, onion powder, and salt. Toss to coat evenly.
Place the sweet potatoes & Brussels sprouts in the oven and roast for 18-20 minutes.
After 18-20 minutes, remove the baking sheet and add the kale and chickpeas to the sweet potatoes.Optional: For crispier chickpeas, add them at the same time as the sweet potatoes instead of with the kale.
Drizzle with a bit more olive oil if needed and season lightly with salt. Toss to combine, then return to the oven for another 10 minutes.
While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, nutritional yeast, olive oil, garlic powder (or minced garlic cloves), black pepper, and lemon juice!Feel free to adjust the consistency by adding a splash of warm water if it’s too thick.
Layer the cooked quinoa, roasted veggie mixture, and the crispy kale in each bowl.
Drizzle with dressing, and top with crumbled feta and optional red or green onion.