Veggie-chickpea Bowl

Lunch. It’s the time of day when I want to have something hearty and delicious to eat, but also when I have only a minimum of time to pull something together. At some point in the past year or so, while my husband has been working from home, I realized that my kids are actually content with eating the same thing for lunch most every day. Peanut butter and jam for my daughter, cream cheese and jam for my son. Some apple and carrot sticks to round it out. That leaves me some extra time to be creative with leftovers or doctor a dry soup mix and make something more interesting for the grownups. One step up from that is this bowl: Prepping some elements ahead makes for a handful of great lunches during the week. Come to think of it, the kids wanted some of this, too. It’s a winner.

• 1 large bunch beets (4-6 medium, with greens)
• 1 large bunch carrots (6-8 small)
• Olive oil
• Salt and pepper
• 15 oz can garbanzo beans
• Tahini
• Zest and juice from 1 lemon
• 1/4 tsp garlic powder (or 1 clove fresh garlic, minced)
• Honey (optional)
• Fresh herbs (optional)
• Quinoa or rice, cooked according to package directions

Prep a day or two ahead:
Roast veggies: Preheat oven to 400. Scrub and slice carrots into 3/4-inch chunks. Toss with 1 Tbsp oil and 1/4 tsp salt. Spread in a single layer on a baking sheet. Scrub beets and peel off any hairy spots or rough patches. Slice into 1/2-inch wedges and toss with 1 Tbsp oil and 1/4 tsp salt. Spread in a single layer on a second baking sheet. (The beets will need more time in the oven.) Bake for 20-30 minutes, or until tender.
While the veggies roast, prep the beet greens: Remove stems, wash thoroughly, and cut into 1-inch pieces. Microwave with a splash of water for a minute or two until just softened. Drain and dress with olive oil, lemon zest, and a few teaspoons of lemon juice, plus salt and pepper to taste.
Finally, make the dressing for the beans: In a small bowl, combine 2 Tbsp tahini and 1 Tbsp lemon juice. Stir with a fork, adding small amounts of each until the dressing is smooth and creamy. Add garlic, and salt to taste. Sometimes I like to add a bit of honey. When it tastes good, stir in the chickpeas, drained but not rinsed. Chopped fresh herbs would be a welcome addition.
When the veggies are tender, move from the hot pan to a glass dish and cool to room temp. Assemble and serve bowls, or refrigerate components separately for up to 5 days. Garnish ideas: olives, pickled or fermented veggies, fresh herbs, hard-boiled egg, toasted nuts…