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Grilled Veggie Nourish Bowl

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Entrée
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 large zucchini, sliced 1/4" thick
  • 2 medium yellow squash, sliced 1/4" thick
  • 2 cups grape tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed well
  • 3 tablespoons shelled hemp seeds
  • 1 1/2 cups whole grain sorghum, cooked

Tahini Dressing

  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons lemon juice
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1/4 cup + 1 tablespoon water

Instructions
 

  • 1. Prepare grill on medium to medium-low heat. Using ½ teaspoon olive oil, lightly grease grill grate with a wire-bristled brush.
  • In a large plastic resealable bag, place sliced zucchini, yellow squash, remaining olive oil, sea salt, and pepper. Seal bag and shake well to coat the zucchini and yellow squash.
  • Stack grape tomatoes on skewers.
  • Grill the zucchini, yellow squash, and tomatoes for 3 minutes, flip vegetables and grill an additional 3-4 minutes or until tender and lightly browned (grape tomatoes may cook faster than other vegetables.) Remove from heat and set vegetables aside.
  • In a small bowl prepare dressing – add Tahini, garlic, ginger, lemon juice and sorghum syrup, mix together well. Add water and whisk until emulsified.
  • In 4 bowls, evenly distribute sorghum to the bottom of the bowl and top with grilled zucchini, yellow squash, tomatoes, chickpeas, and hemp hearts. Drizzle 2 tablespoons of the Tahini dressing over vegetables

Notes

Serving size: 2 cups, Calories: 495 calories, Fat: 20 grams, Saturated fat: 3 grams, Carbohydrates: 60 grams, Sugar: 13 grams, Sodium: 220 milligrams, Fiber: 13 grams, Protein: 18 grams, Cholesterol: 0 milligrams
Keyword Gluten-Free, Vegan, Vegetarian