Healthy Veggie Quinoa Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large sweet potato, chopped into 1/2-inch pieces
02 -
2 cups broccoli florets
03 -
2 cups cauliflower florets
04 -
2 cups Brussels sprouts, cut in half
05 -
1/2 red onion, sliced
06 -
3 cups chopped kale
07 -
1-2 tablespoons olive oil
08 -
Salt and black pepper to taste
→ Quinoa
09 -
1 cup quinoa, rinsed
10 -
2 cups water
11 -
Pinch of salt
→ Lemon Tahini Dressing
12 -
1/3 cup tahini
13 -
1 clove garlic
14 -
4 tablespoons lemon juice
15 -
1/3 cup warm water
16 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 400°F. Spread vegetables on two baking sheets in even layer. Drizzle with oil, season with salt and pepper. Roast 20 minutes, toss, then roast 15-20 more minutes until tender and crispy.
02 -
Combine water, rinsed quinoa, and salt in medium saucepan. Bring to boil, reduce heat, cover and cook 15 minutes. Let stand 5 minutes covered, then fluff with fork.
03 -
Whisk together tahini, garlic, lemon juice, and water in small bowl. Season with salt and pepper. Add more water if too thick.
04 -
Add quinoa, roasted vegetables, and chopped kale to bowls. Drizzle with tahini dressing.
# Notes:
01 -
Great for meal prep - store dressing separately
02 -
Can reheat vegetables and quinoa in microwave
03 -
Can customize with any preferred vegetables