rainbow plate with roasted chickpeas and citrus garlic tahini sauce (vegan, gluten free)


As a food blogger, I want to believe that everyone will absolutely love what I create and share. One hundred percent. All the time.

This, of course, is not realistic…as my family frequently reminds me.

Take this rainbow plate, for example. Yum, right?!

Except if you don’t like red peppers, sweet potato, chickpeas, kale and/or eggplant, roasted, seasoned or dressed but not disguised in a soup or sauce. Since I happen to love all these veggies, this is a plate I want to dive into on repeat. I was hoping my family would want to do the same.

My youngest, however, “didn’t like that dinner” and it was like pulling teeth to get my other three to finish (they ate their favorite veggies first, but that is different for each of them)). Even my husband didn’t give it glowing reviews, because, well, right now I’m the only die-hard veggie lover in my family.

But despite the ho-hum, yuck reviews from my dearest ones, I’m still sharing this rainbow plate because I loved it and I know there are other veggie-lovers out there that will love it too.

It’s simple to make and balanced with protein from the chickpeas plus it gives you all the vitamins and antioxidants your body is really craving. It’s simply dressed with a citrus garlic tahini sauce (more protein +tang) and the veggies could be roasted up on the weekend to prep for a busy week ahead.

If you absolutely dislike one or more of the veggies I’ve included on this plate, just switch it up for a different vegetable of the same color. Because that’s the beauty of cooking and recipe sharing.


rainbow plate with roasted chickpeas
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

An easy, delicious way to "eat all the colors," this rainbow plate combines roasted veggies with raw kale to give you all the nutrients and is dressed with a tangy garlic tahini sauce.

Course: Entree, Main Course
Servings: 2 people
Author: Andrea Anderson
For the Rainbow Plate
  • 1-2 red pepper, cut in strips
  • 2 large sweet potato, cubed
  • 2 15-oz can chickpeas
  • kale, rinsed and chopped
  • 1 medium eggplant, diced
  • 2 tsp avocado oil
  • 1/8 tsp turmeric
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • freshly ground pepper
For the Citrus Garlic-Tahini Dressing
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/4 cup unsweetened almond milk
  • 1/4 cup tahini
  • 1/4 tsp salt
  • 1 garlic clove
  • 1/2 tsp nutritional yeast
For the veggies:
  1. Preheat the oven to 375 as you prepare the veggies. Add sweet potato and eggplant cubes to a baking sheet lined with parchment paper. Sprinkle with salt and pepper if desired.

  2. Meanwhile, prepare the chickpeas by combining them in a bowl with the seasonings and toss to coat well. Spread on a baking sheet.

  3. When the sweet potatoes have cooked for 15 minutes, remove from oven and rotate for even cooking. Add the eggplant and red peppers to the baking sheet, sprinkle with salt and pepper if desired and return to the oven for another 25-30 minutes or until all the veggies are tender and roasted.

  4. At the same time, add the pan of chickpeas to a different rack in the oven and roast for 20-25 minutes or until they are slightly crispy. It's helpful to stir them a couple times during baking for even crisping.

For the dressing:
  1. While the veggies are roasting, mix all the dressing ingredients in a blender or small food processor, blending until thoroughly combined. Dressing can be stored in an air tight jar in the fridge for one week.

To assemble the rainbow plate:
  1. Add veggies and chickpeas in rainbow order to each plate, using as much kale as desired. Drizzle dressing over each serving.


chia cherry goji berry energy bites (vegan, gluten free, paleo)


Whether you need a quick pick-me-up as you’re on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing. Fortunately, they are much easier to whip up than they are to say (LOL) with just seven ingredients.

Since the name is kinds of a mouthful, I decided to shorten it to “Bing-Go Bites” for the bing cherries and goji berries. So much easier – and fun! – to say.

I created this recipe while I was packing for our mission trip to the Dominican Republic last month. I wanted something that would travel well, include both healthy servings of plant protein and fruit and provide extra nutritional benefits like antioxidants (cacao nibs, goji berries and cherries) and omega-3 fatty acids (chia seeds). Oh, and free of added sugars of course.

That sounds like a tall order, doesn’t it?

I had been dreaming up energy bites like this for awhile but hadn’t pinned myself to actually pull something together and what better time than the day you have to leave the country? Let me tell you, I was praying these would turn out the way I had imagined since I left myself zero time to test multiple batches. So grateful God answered that prayer with a speedy “yes.”




Let me tell you, I’m extra grateful I had these chia cherry goji berry energy bites (a.k.a. Bing-Go bites) on hand as we encountered a two hour wait to get through the airport in Santo Domingo and the virus I ended up coming down with was starting to kick into gear. They got the stamp of approval from other team members too.

If you try these, or the other recipes on my site, I would love to hear your feedback too! Good and not-so-good. Your comments are extremely helpful as I continue to both develop and improve on the recipes I share with you.

chia cherry goji berry (Bing-Go) bites
Total Time
15 mins

Whether you need a quick pick-me-up as you're on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing.

Course: Dessert, Snack
Author: Andrea Anderson
  • 1 cup date paste*
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 T chia
  • 1 T goji berries
  • 1 t cacoa nibs
  • 1/4 cup dried bing cherries
  1. Add first four ingredients to a food processor and mix until thoroughly combined and smooth. Add the goji berries, cacao nibs and dried cherries and pulse until just combined.

  2. Scoop out mixture with a spoon and roll in your hands to form 1" balls. Place in an airtight container. Should be eaten within 1-2 days if stored in the cupboard or 5-7 days in the fridge.

Recipe Notes

RECIPE NOTES: If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.




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  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I used the Navitas brand of cacao nibs which I bought online at vitacost.com. But you also can find them here.
  • I found the dried Bing cherries at Trader Joe’s. You can get them online here if you don’t have a Trader Joe’s near you. Make sure they are free of added sugar and sulfur!
  • The goji berries were from the bulk section at Whole Foods, but you can get them online here.