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Roasted Veggie Grain Bowl
Ingredients
  • One 14-ounce can chickpeas, drained and rinsed
  • ¾ teaspoon spicy curry powder
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small red onion (about 4 ounces), cut into 1-inch pieces
  • 1 small sweet potato (about 7 ounces), peeled and chopped into ½-inch pieces
  • 4 ounces medium cremini mushrooms, halved
  • ⅓ cup fat-free Greek yogurt
  • 1 tablespoon tahini
  • 1 lemon
  • 1 cup cooked quinoa
  • ½ avocado, thinly sliced
Steps
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