Description
A delicious and nutritious roasted vegetable quinoa bowl topped with tahini dressing.
Ingredients
Scale
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 large head of broccoli, cut into bite-sized florets
- 1 red bell pepper, cored, seeded, and sliced
- 1 can (15-ounce) chickpeas, rinsed, drained, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- to taste Salt and freshly ground black pepper
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- ½ cup tahini
- ¼ cup water (to thin dressing)
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- ½ teaspoon salt (or to taste)
- 1 cup shredded red cabbage
- 1 avocado, sliced or cubed
- 2 tablespoons pumpkin seeds or toasted sesame seeds
- A handful of fresh cilantro or parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine sweet potato, broccoli, and red bell pepper.
- Add the chickpeas to the bowl, ensuring they are patted dry.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper; toss to coat.
- Spread the mixture in an even layer on the baking sheet.
- Roast for 25-35 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
- In a medium saucepan, combine rinsed quinoa and water or broth; bring to boil, then reduce heat, cover, and simmer for 15 minutes.
- Let quinoa sit covered for 5 minutes, then fluff with a fork.
- For the tahini dressing, whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl, adding water gradually to reach desired consistency.
- To assemble, divide quinoa into bowls, top with roasted vegetables and chickpeas.
- Garnish with red cabbage, avocado, dressing, pumpkin seeds, and fresh herbs. Serve immediately.
Notes
- This bowl can be served warm or cold.
- Feel free to substitute any of the vegetables based on your preference.
- The tahini dressing can be made in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg