Roasted Veggie & Canadian Bacon Protein Bowls

0 Reviews

SERVINGS

2

PREP TIME

5 min

TOTAL TIME

35 min

GLUTEN FREE

YES

Wholesome meals in a bowl are a taking over Instagram, and this version lives up to the hype. Packed with protein, it’s drizzled with a maple tahini dressing.

This recipe is made with Jones Canadian Bacon.

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ingredients
1 large sweet potato, sliced 1-inch thick
1/2 red onion, cut into wedges
2-3 tablespoons olive oil, or more to taste
12 asparagus stems
3 big handfuls kale, large stems removed
1 cup tri-color quinoa, rinsed
2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 (15 oz) can chickpeas, drained, rinsed and patted dry
8 slices Jones Dairy Farm Canadian Bacon
1/2 cup tahini
2 tablespoons maple syrup
1 lime, juiced
Hot water, to thin
1 tablespoon sesame seeds
DIRECTIONS
Preheat oven to 400˚F.

Line baking sheet with foil and arrange sweet potatoes and onions in single layer; drizzle with olive oil and rub or brush to make sure they are coated in oil. Roast for ten minutes. Drizzle asparagus with oil and add to baking sheet; roast for an additional ten minutes. Line second baking sheet with foil, add kale and drizzle with olive oil. Sprinkle all veggies lightly with salt and pepper to taste and toss. Return both pans to oven for an additional 5 minutes.

While vegetables are roasting, cook quinoa by combining quinoa and chicken stock in medium sauce pot. Rinse quinoa thoroughly in a fine mesh strainer for at least 30 seconds before cooking. Bring to a boil, reduce heat to low and simmer, uncovered, approximately 20 minutes, or until liquid is absorbed. Remove from heat, cover, and allow to sit for 5 minutes. Remove cover and fluff with fork.

Meanwhile, mix salt, pepper, cumin, chili powder and garlic powder in large bowl. Add chickpeas and toss. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Once hot, add chickpeas and sauté approximately 10 minutes, until browned and fragrant. Remove from heat and set aside.

Heat Canadian Bacon in small skillet over medium heat, approximately 1 minute per side.

For the dressing, in small bowl whisk tahini sauce, maple syrup and lime juice until thoroughly combined. Add enough hot water to make pourable.

To assemble, divide kale between two bowls. Top with onions, quinoa, sweet potatoes, roasted chickpeas, asparagus and Canadian Bacon. Drizzle with dressing and sprinkle with sesame seeds.

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Ingredients

1 large sweet potato, sliced 1-inch thick
1/2 red onion, cut into wedges
2-3 tablespoons olive oil, or more to taste
12 asparagus stems
3 big handfuls kale, large stems removed
1 cup tri-color quinoa, rinsed
2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 (15 oz) can chickpeas, drained, rinsed and patted dry
8 slices Jones Dairy Farm Canadian Bacon
1/2 cup tahini
2 tablespoons maple syrup
1 lime, juiced
Hot water, to thin
1 tablespoon sesame seeds

Directions

Preheat oven to 400˚F.

Line baking sheet with foil and arrange sweet potatoes and onions in single layer; drizzle with olive oil and rub or brush to make sure they are coated in oil. Roast for ten minutes. Drizzle asparagus with oil and add to baking sheet; roast for an additional ten minutes. Line second baking sheet with foil, add kale and drizzle with olive oil. Sprinkle all veggies lightly with salt and pepper to taste and toss. Return both pans to oven for an additional 5 minutes.

While vegetables are roasting, cook quinoa by combining quinoa and chicken stock in medium sauce pot. Rinse quinoa thoroughly in a fine mesh strainer for at least 30 seconds before cooking. Bring to a boil, reduce heat to low and simmer, uncovered, approximately 20 minutes, or until liquid is absorbed. Remove from heat, cover, and allow to sit for 5 minutes. Remove cover and fluff with fork.

Meanwhile, mix salt, pepper, cumin, chili powder and garlic powder in large bowl. Add chickpeas and toss. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Once hot, add chickpeas and sauté approximately 10 minutes, until browned and fragrant. Remove from heat and set aside.

Heat Canadian Bacon in small skillet over medium heat, approximately 1 minute per side.

For the dressing, in small bowl whisk tahini sauce, maple syrup and lime juice until thoroughly combined. Add enough hot water to make pourable.

To assemble, divide kale between two bowls. Top with onions, quinoa, sweet potatoes, roasted chickpeas, asparagus and Canadian Bacon. Drizzle with dressing and sprinkle with sesame seeds.