Name: Oat Power Bowl with Lemon Tahini Dressing
Ingredients: 1 medium sweet potato; 1 bell pepper; ½ red onion; 1 can chickpeas; 2 tbsp olive oil; ½ tsp seasoning salt; ½ tsp garlic powder; 1 tsp paprika; 2 cups steel cut oats; 6 cups broth; 2 tsp canola oil; Pumpkin seeds; Italian parsley; 2 tbsp tahini; 2 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp plain yogurt; ⅛ tsp garlic powder; ¼ tsp salt; 2 tbsp oat beverage

Oat Power Bowl with Lemon Tahini Dressing

A warm, nourishing oat power bowl topped with roasted vegetables, chickpeas, and a bright lemon tahini dressing. Hearty, wholesome, and full of comforting flavour in every bite.

Course: Mains

Ingredients Instructions Video

Ingredients

For the bowl

1 medium sweet potato
1 bell pepper
½ red onion
1 can chickpeas
2 tbsp olive oil
½ tsp seasoning salt
½ tsp garlic powder
1 tsp paprika
2 cups steel cut oats
6 cups broth
2 tsp canola oil
Pumpkin seeds
Italian parsley

For the dressing

2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp plain yogurt
⅛ tsp garlic powder
¼ tsp salt
2 tbsp oat beverage

Instructions

Chop vegetables into bite sized pieces.
Toss vegetables and chickpeas with olive oil and seasonings.
Bake at 375°F or 190°C for 30 minutes.
Rinse oats under cold water until the water runs clear.
Heat canola oil in a pot over medium heat.
Toast oats for about 10 minutes on medium low.
Add broth and simmer uncovered for 18 to 20 minutes.
Whisk together all dressing ingredients until smooth.
Assemble bowls with oats, roasted vegetables and chickpeas.
Drizzle with dressing and garnish with pumpkin seeds and parsley.