Roasted Vegetable Quinoa Bowls

Preheat oven to 400 degrees F. Place vegetables on two baking sheets, ensuring they are in an even layer. Drizzle with olive oil and toss until coated. Season with salt and black pepper. Roast for 20 minutes, remove, toss and return to the oven for another 15-20 minutes until tender and slightly crisp.

While the vegetables are roasting, make the quinoa by combining water, rinsed quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat, let stand for 5 minutes covered, then fluff with a fork.

For the lemon tahini dressing, whisk together tahini, garlic, lemon juice, and water in a small bowl or jar. Season with salt and pepper to taste. If too thick, add more water and whisk again.

To assemble the bowls, add quinoa, an assortment of roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.

Note: For meal prep, keep the dressing separate and add when ready to eat. Reheat roasted vegetables and quinoa in the microwave, and add the kale and dressing then.