Harvest Bliss Bowl — Gluten-Free Lunch
This harvest bliss bowl is what we pack when we want lunch to feel nourishing and exciting. Roasted vegetables bring sweetness, greens add crunch, and a quick lemon-tahini sauce ties it together — no gluten, no fuss.
Use sweet potato, broccoli, and chickpeas for staying power. Everything can be prepped on Sunday for grab-and-go lunches all week.
Swap tahini for a GF ranch if that is more your family’s style.
A colorful gluten-free grain-free lunch bowl with roasted veggies, greens, creamy avocado, and a simple lemon-tahini drizzle.
Harvest Bliss Bowl — Gluten-Free Lunch
A colorful gluten-free grain-free lunch bowl with roasted veggies, greens, creamy avocado, and a simple lemon-tahini drizzle.
Servings: 2 bowls
Ingredients
Bowl
- 2 cups mixed salad greens
- 1 sweet potato cubed
- 1 cup broccoli florets
- 1 cup chickpeas drained and rinsed
- 1 avocado sliced
- 2 tbsp olive oil
- salt, pepper, paprika to taste
Lemon-tahini drizzle
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2–3 tbsp water to thin
- pinch of salt
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato, broccoli, and chickpeas with olive oil, salt, pepper, and paprika. Roast 20–25 minutes until caramelized.
- Whisk tahini, lemon juice, maple, salt, and water until pourable.
- Divide greens between bowls. Top with roasted veggies, chickpeas, and avocado.
- Drizzle with lemon-tahini sauce and serve warm or at room temperature.
Notes
Add grilled chicken for extra protein.
Keeps 3 days in the fridge; store dressing separately.
Keeps 3 days in the fridge; store dressing separately.
