Remove something 😁
Easy Homemade “Remove something 😁” — A Traditional, Healthy Comfort Bowl
There’s something delightfully cheeky about a recipe called Remove something 😁 — and yes, I’ll be using that exact name throughout because it’s fun and memorable. This easy, traditional-feeling yet healthy bowl became our family’s go-to when we wanted something hearty without fuss. Serve it for a weeknight dinner, Sunday family meal, or a cozy holiday side — it’s flexible and comforting.
I remember the first time I made Remove something 😁: it was raining, the kitchen smelled like roasted garlic and cumin, and my partner declared it “restaurant-level” between bites. That little moment of shared delight is what homemade cooking is all about.
🧂 Ingredients:
- 1 cup dry brown rice (or 3 cups cooked quinoa for a gluten-free option)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 small red onion, sliced into wedges
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Salt and black pepper, to taste
- 2 cups baby spinach or kale, chopped
- ¼ cup chopped fresh parsley or cilantro
- 3 tbsp tahini (or plain Greek yogurt for a non-vegan option)
- Juice of 1 lemon
- 2–4 tbsp warm water (to thin the tahini sauce)
- Optional toppings: toasted pumpkin seeds, sliced avocado, crumbled feta (omit for vegan)
👩🍳 Directions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss cubed sweet potatoes, bell pepper, and onion with 1 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, salt, and pepper. Spread in a single layer and roast 25–30 minutes until tender and slightly caramelized. Flip once halfway through.
- While veggies roast, cook the brown rice according to package instructions (about 40–45 minutes) or prepare quinoa (15 minutes). Set aside and fluff with a fork.
- In a skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and remaining ½ tsp cumin + ½ tsp smoked paprika. Sauté 1 minute until fragrant. Add chickpeas and sauté 5–7 minutes until slightly golden. Season with salt and pepper.
- Stir chopped spinach or kale into the chickpeas just until wilted (about 2 minutes). Remove from heat.
- Make the tahini sauce: whisk together tahini, lemon juice, a pinch of salt, and 2 tbsp warm water. Add more water until you reach a drizzleable consistency (about 2–4 tbsp). If using yogurt, whisk similarly.
- Assemble bowls: start with a base of rice/quinoa, add roasted vegetables, top with chickpea-spinach mix, drizzle tahini sauce, sprinkle parsley/cilantro, and add optional toppings like avocado or pumpkin seeds.
- Serve immediately. Leftovers keep well in the fridge for up to 4 days; reheat gently or enjoy cold.
Time estimates: Prep 15 minutes, roast 25–30 minutes, cook grains 15–45 minutes (depending on grain). Total active time about 30 minutes.
💡 Tips & Variations:
- Low-carb swap: Use cauliflower rice instead of grains and roast longer for extra caramelization.
- Vegan: Keep with tahini and skip feta. This recipe is naturally vegan-friendly if you skip dairy toppings.
- Gluten-free: Use quinoa or certified gluten-free grains; check canned goods for gluten-free labeling.
- Add protein: Toss in grilled chicken or baked salmon for extra protein (if not vegan).
- Spice it up: Add a pinch of cayenne or hot sauce to the tahini for heat.
- Make-ahead: Roast vegetables and cook grains ahead; store components separately and assemble when ready.
- Storage: Keep in airtight containers up to 4 days in the fridge. For best texture, store the sauce separately and add when serving.
🩺 Health & Lifestyle Tie-in:
Remove something 😁 is packed with fiber, plant-based protein from chickpeas, and healthy fats from olive oil and tahini. These ingredients support digestion, steady energy, and heart-healthy habits. Cooking nourishing meals at home is not just kind to your body — it can also help reduce long-term health costs by preventing diet-related illness. Investing time in simple, healthy cooking can be a small financial wellness move, too.
❤️ Conclusion:
If you make Remove something 😁, I’d love to hear how it turned out — leave a comment, share a photo, or tag me on social so I can see your version. Cozy meals are better when they’re shared. Happy cooking!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Remove something 😁
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss cubed sweet potatoes, bell pepper, and onion with 1 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until tender and slightly caramelized. Flip once halfway through.
- While veggies roast, cook the brown rice according to package instructions (about 40–45 minutes) or prepare quinoa (15 minutes). Set aside and fluff with a fork.
- In a skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and the remaining ½ tsp cumin + ½ tsp smoked paprika. Sauté for 1 minute until fragrant.
- Add chickpeas and sauté for 5–7 minutes until slightly golden. Season with salt and pepper.
- Stir chopped spinach or kale into the chickpeas just until wilted (about 2 minutes). Remove from heat.
- Make the tahini sauce: whisk together tahini, lemon juice, a pinch of salt, and 2 tbsp warm water. Add more water until you reach a drizzleable consistency (about 2–4 tbsp). If using yogurt, whisk similarly.
- Assemble bowls: start with a base of rice/quinoa, add roasted vegetables, top with chickpea-spinach mix, drizzle tahini sauce, sprinkle parsley/cilantro, and add optional toppings like avocado or pumpkin seeds.
- Serve immediately. Leftovers keep well in the fridge for up to 4 days; reheat gently or enjoy cold.
