Step 1: Reheat the roasted veggies

If your leftover vegetables and chickpeas have been sitting in the fridge, it’s time to warm them up. In a large skillet over medium heat, add a tablespoon of olive oil (if desired) and toss in the leftover roasted veggies and chickpeas. Stir occasionally, and cook for about 5-7 minutes until everything is heated through. You can also spread the veggies on a baking sheet and roast them at 375°F (190°C) for 10 minutes for extra crispiness.

Step 2: Prepare the grains

If you don’t already have leftover grains, you can quickly cook some quinoa, rice, or any grain you like. For quinoa, rinse it under cold water, then cook 1 cup of quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Set aside to cool slightly.

Step 3: Make the sage tahini gravy

In a small bowl, whisk together the tahini, vegetable broth (or water), lemon juice, olive oil, maple syrup, minced garlic, chopped sage, and onion powder. Continue whisking until the gravy becomes smooth and creamy. If the consistency is too thick, add more vegetable broth or water, one tablespoon at a time, until you reach the desired pourable consistency. Season with salt and pepper to taste.

Step 4: Assemble the bowls

In each serving bowl, add a base layer of quinoa or your preferred grain. Arrange the reheated roasted veggies and chickpeas on top. Drizzle the sage tahini gravy generously over the bowl, making sure each component gets a nice coating.

Step 5: Garnish and serve

For extra flavor and texture, garnish your bowls with fresh parsley or thyme. If you want to add a pop of color and sweetness, sprinkle a handful of pomegranate seeds on top.