Roasted Vegetable Quinoa Bowls
Total Time
1 hr
Prep Time
20 mins
Cook Time
40 mins
Rating
4.79 out of 5 stars
(32)
Ingredients
4
- 1 large sweet potato, chopped into 1/2-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, cut in half
- 1/2 red onion, sliced
- 1-2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cups chopped kale
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
- 1/3 cup tahini
- 1 clove garlic
- 4 tablespoons lemon juice
- 1/3 cup warm water
- Salt and pepper, to taste
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To assemble the bowls, add quinoa, an assortment of roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.
Step 5
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.
Step 6
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Chef's notes
These bowls can be meal prepped in advance and eaten all week.
They are gluten-free and vegan. Add protein like chicken, fish, beans, steak, or cottage cheese if desired.
Feel free to use any vegetables you have on hand.
The lemon tahini dressing is key to this dish, don't skip it!
