Roasted-Vegetable-Quinoa-Bowls-5

Roasted Vegetable Quinoa Bowls

Ingredients

For the vegetables:

  • 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 medium red onion sliced

  • 2 tbsp olive oil may substitute avocado oil


For the quinoa:

  • 1 cup quinoa rinsed

  • 2 cups water


For the Lemon Tahini Dressing:

  • 1/3 cup tahini

  • 1 clove garlic

  • 4 tbsp lemon juice

  • 1/3 cup water warm

Cooking Instructions

For the vegetables:

  1. Preheat oven to 400*F.

  2. Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.

  3. Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.

  4. Roast for 20 minutes.

  5. Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.


For the quinoa:

  1. While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.

  2. Reduce heat to low and cover with a lid.

  3. Cook for 15 minutes.

  4. Remove from heat and fluff quinoa with a fork.


For the dressing:

  1. Whisk together ingredients and season with salt and pepper to taste.

  2. If the dressing is too thick, add a bit more water and whisk again.


Assembly:

  1. To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.

Feel free to add kale or spinach! Switch out any vegetables! Super easy to manipulate with your favorite vegetables!

Roasted Vegetable Quinoa Bowls

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

Servings: 4

Calories: 415 Per Serving

Meal Type

Nutrition Facts

Calories: 415kcal | Carbohydrates: 55g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Sodium: 94mg | Potassium: 1117mg | Fiber: 11g | Sugar: 7g | Vitamin A: 12688IU | Vitamin C: 112mg | Calcium: 131mg | Iron: 5mg

Applied Diet Types

Ingredients

For the vegetables:

  • 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 medium red onion sliced

  • 2 tbsp olive oil may substitute avocado oil


For the quinoa:

  • 1 cup quinoa rinsed

  • 2 cups water


For the Lemon Tahini Dressing:

  • 1/3 cup tahini

  • 1 clove garlic

  • 4 tbsp lemon juice

  • 1/3 cup water warm

Cooking Instructions

For the vegetables:

  1. Preheat oven to 400*F.

  2. Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.

  3. Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.

  4. Roast for 20 minutes.

  5. Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.


For the quinoa:

  1. While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.

  2. Reduce heat to low and cover with a lid.

  3. Cook for 15 minutes.

  4. Remove from heat and fluff quinoa with a fork.


For the dressing:

  1. Whisk together ingredients and season with salt and pepper to taste.

  2. If the dressing is too thick, add a bit more water and whisk again.


Assembly:

  1. To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.

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