Veggie Machine Bowl

with Roasted Spiced Sweet Potatoes + Chickpeas, Marinated Veggies, Avocado and Tahini Sauce

25 min

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This bowl of veggie goodness is built to nourish and energize! Spiced chickpeas and sweet potatoes are roasted to perfection then heaped into a bowl with a mix of brown and white rice, a bright slaw of marinated kale and cabbage, then topped with avocado, cilantro, and a creamy tahini dressing.

What We'll Send

Orange Sweet Potato Diced 3/8"
Cilantro
Green Kale - Shredded
Tahini
Maple Syrup
Red Cabbage
Canned Chickpeas
Avocado
Lemon
Rice Blend
Basmati Rice, Parboiled Brown Rice
Spice Blend
Coriander, Roasted Garlic Powder, Smoked Paprika, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites.

Nutrition
Calories 901
Fat 35g
Protein 23g
Carbohydrates 137g

What You'll Need

Cooking Directions

1

Roast Sweet Potatoes + Chickpeas

Turn oven to 425°F.  Line a baking sheet with foil. Rinse and drain chickpeas. Place sweet potato and chickpeas on baking sheet. Season with 2 tbsp. (4 tbsp. for 4 servings) olive oil, spice blend, and salt and pepper to taste. Put baking sheet in oven and set timer for 15 minutes. When timer goes off, turn sweet potato and chickpeas over. Return baking sheet to oven and cook another 5-8 minutes, or until sweet potatoes are tender.

2

Prepare Rice

Rinse and drain rice blend in a fine mesh sieve. Add rice to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for about 15 minutes, or until grains are tender.

3

Marinate Vegetables

Wash, zest and cut lemon in half. In a large bowl, combine shredded kale, red cabbage, lemon zest, and half of the lemon juice. Mix well with clean hands until colours of the vegetables brighten. Season to taste with salt and pepper.

4

Prepare Ingredients

Cut avocado in half and remove pit. Slice into ½ inch pieces and scoop flesh out. Wash, pick and chop cilantro.

5

Prepare Sauce

In a small bowl, add tahini, maple syrup, remaining lemon juice, 2 tbsp. (4 tbsp. for 4 servings) water, and black pepper to taste. Whisk until creamy.

6

Assemble + Serve

Divide rice, marinated vegetables, sweet potatoes, and chickpeas into sections in serving bowls. Garnish with cilantro and avocado. Drizzle tahini sauce over everything. Enjoy!

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