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
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:
Preheat oven to 400*F.
Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.
Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.
Roast for 20 minutes.
Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.
For the quinoa:
While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.
Reduce heat to low and cover with a lid.
Cook for 15 minutes.
Remove from heat and fluff quinoa with a fork.
For the dressing:
Whisk together ingredients and season with salt and pepper to taste.
If the dressing is too thick, add a bit more water and whisk again.
Assembly:
To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.
Preheat oven to 400*F.
Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.
Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.
Roast for 20 minutes.
Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.
For the quinoa:
While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.
Reduce heat to low and cover with a lid.
Cook for 15 minutes.
Remove from heat and fluff quinoa with a fork.
For the dressing:
Whisk together ingredients and season with salt and pepper to taste.
If the dressing is too thick, add a bit more water and whisk again.
Assembly:
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
- Clean Eating
- Dairy Free
- Gluten Free
- Vegan
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
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:
Preheat oven to 400*F.
Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.
Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.
Roast for 20 minutes.
Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.
For the quinoa:
While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.
Reduce heat to low and cover with a lid.
Cook for 15 minutes.
Remove from heat and fluff quinoa with a fork.
For the dressing:
Whisk together ingredients and season with salt and pepper to taste.
If the dressing is too thick, add a bit more water and whisk again.
Assembly:
To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.
Preheat oven to 400*F.
Wash, cut and place vegetables on a baking sheet, making sure they are spread out and in an even layer.
Drizzle with olive oil and season with salt and pepper. Toss vegetables to ensure they are coated.
Roast for 20 minutes.
Remove vegetables and toss. Cook for another 15-20 minutes or until vegetables are tender and slightly crisp.
For the quinoa:
While the vegetables roast, bring quinoa, water and a pinch of salt to a boil.
Reduce heat to low and cover with a lid.
Cook for 15 minutes.
Remove from heat and fluff quinoa with a fork.
For the dressing:
Whisk together ingredients and season with salt and pepper to taste.
If the dressing is too thick, add a bit more water and whisk again.
Assembly:
To assemble the bowls, add quinoa and vegetables and drizzle with lemon tahini dressing.