Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Bowl
- 1 cup cooked quinoa or brown rice
- 1 cup cooked chickpeas
- 1 cup broccoli florets
- 1 medium sweet potato, diced
- 1 carrot, julienned
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- ½ cucumber, sliced
- ½ cup cherry tomatoes, halved
- 2 tbsp pumpkin seeds or sunflower seeds
- Fresh coriander or parsley for garnish
For Roasting
- 1 tbsp olive oil
- ½ tsp Sarbu Himalayan Pink Salt
- ¼ tsp black pepper
- ½ tsp paprika (optional)
For the Lemon Tahini Dressing
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- ½ tsp Sarbu Himalayan Pink Salt
- 2–3 tbsp water (to adjust consistency)
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 200°C (400°F).
- Toss the sweet potato and broccoli with olive oil, Sarbu Himalayan Pink Salt, black pepper, and paprika.
- Spread on a baking tray and roast for 20–25 minutes, turning halfway through, until tender and lightly golden.
Step 2: Prepare the Dressing
In a small bowl, whisk together:
- Tahini
- Lemon juice
- Olive oil
- Honey (or maple syrup)
- Garlic
- Sarbu Himalayan Pink Salt
- Water
Mix until smooth and creamy.
Step 3: Assemble the Bowl
Divide the cooked quinoa or brown rice among four bowls. Arrange the roasted vegetables, chickpeas, carrot, cabbage, cucumber, avocado, and cherry tomatoes in colorful sections over the grain.
Step 4: Finish & Serve
Drizzle generously with the lemon tahini dressing. Sprinkle pumpkin seeds and garnish with fresh herbs before serving.
Serving Suggestions
- Enjoy as a wholesome lunch or light dinner.
- Add grilled chicken, paneer, tofu, or salmon for extra protein.
- Pair with fresh lemonade or infused water.
- Ideal for meal prep—store the dressing separately until ready to eat.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 420 kcal |
| Protein | 14 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 12 g |
| Fat | 20 g |
| Saturated Fat | 3 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
Sarbu Himalayan Pink Salt complements the fresh vegetables, wholesome grains, and creamy dressing with its clean, balanced flavor. It enhances every ingredient without overpowering the natural taste, making it a perfect choice for nutritious everyday meals.
Chef’s Tips
- Use seasonal vegetables such as zucchini, asparagus, beetroot, or bell peppers.
- Cook quinoa in vegetable broth for added flavor.
- Roast chickpeas with a pinch of Sarbu Himalayan Pink Salt and paprika for extra crunch.
- Add sprouts or microgreens for additional nutrition.
- Prepare the ingredients in advance and assemble fresh for a quick weekday meal.
