Veggie Quinoa Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
3 cups kale, roughly chopped
02 -
1/2 onion, thinly sliced
03 -
A tablespoon or two of olive oil
04 -
Salt and pepper, as needed
05 -
2 cups of cauliflower florets
06 -
A large sweet potato, diced into small chunks
07 -
2 cups of broccoli pieces
08 -
2 cups of halved Brussels sprouts
→ Quinoa
09 -
A pinch of salt
10 -
1 cup of rinsed quinoa
11 -
2 cups water
→ Lemon Tahini Dressing
12 -
1/3 cup of sesame tahini
13 -
1 clove of garlic, crushed
14 -
Lemon juice, 4 tablespoons
15 -
1/3 cup of warm water for mixing
16 -
Salt and pepper, adjust to taste
# Instructions:
01 -
Turn your oven on to 400°F. Spread the veggies evenly over two baking trays. Toss them with olive oil, sprinkle some salt and pepper, and roast for 20 minutes. Stir the veggies, then bake for another 15-20 minutes until they're crispy and soft.
02 -
In a medium pot, mix the rinsed quinoa with water and a pinch of salt. Boil it, then set it to low heat, cover, and simmer for 15 minutes. Let it sit with the lid on for another 5, then fluff it using a fork.
03 -
Use a small bowl to stir together tahini, garlic, lemon juice, and warm water. Add salt and pepper. If you find the dressing too thick, just mix in a little more water.
04 -
Layer the quinoa, roasted veggies, and kale in bowls. Pour the tahini sauce on top as the finishing touch.
# Notes:
01 -
Store the sauce separately if prepping for the week.
02 -
Want it warm? Microwave the veggies and quinoa.
03 -
Feel free to switch up the veggies to your taste.