Quinoa & Roasted Veggie Bowl

This vibrant, nutrient-packed bowl is the perfect combination of plant-based protein, fiber, and healthy fats. It’s a delicious and wholesome meal that can be enjoyed for lunch or dinner, offering a satisfying balance of flavors and textures.

INGREDIENTS:

• For the Quinoa:

  • 1 cup quinoa (rinse before cooking)

  • 2 cups water or vegetable broth (for extra flavor)

  • Pinch of salt

• For the Roasted Vegetables:

  • 1 cup cauliflower florets

  • 1 cup sweet potato, diced

  • 1 cup bell peppers, chopped (choose a mix of colors)

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

• For the Tahini Dressing:

  • 3 tablespoons tahini

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 1-2 teaspoons maple syrup (optional for sweetness)

  • 1-2 tablespoons water (to thin the dressing)

  • Pinch of salt and pepper

  • 1 clove garlic, minced (optional for extra flavor)

• To Assemble:

  • 1 ripe avocado, sliced

  • Fresh herbs (parsley or cilantro), chopped (optional)

INSTRUCTIONS

• Cook the Quinoa:

  • In a medium pot, combine the quinoa, water (or vegetable broth), and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is tender and all the liquid has been absorbed. Fluff the quinoa with a fork and set aside.

• Roast the Vegetables:

  • Preheat your oven to 400°F (200°C).

  • Spread the cauliflower, sweet potato, and bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.

  • Roast the vegetables for 20-25 minutes, flipping halfway through, until they are golden and tender.

• Make the Tahini Dressing:

  • In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), minced garlic, salt, and pepper. Gradually add water to thin the dressing to your desired consistency. Taste and adjust seasoning as needed.

• Assemble the Bowl:

  • In a large bowl or individual serving bowls, start with a base of quinoa. Top with the roasted vegetables, sliced avocado, and a drizzle of tahini dressing.

  • Garnish with fresh herbs if desired, and enjoy!

TIPS:

• Feel free to use any vegetables you have on hand, such as zucchini, Brussels sprouts, or carrots.

• This bowl can be easily meal prepped. Simply store the quinoa, roasted veggies, and dressing separately and assemble when ready to eat.

• Add some protein by topping the bowl with chickpeas, lentils, or a handful of pumpkin seeds for an extra crunch.

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This Quinoa & Roasted Veggie Bowl is a nourishing, plant-based meal that’s perfect for fueling your body with energy while also satisfying your taste buds. The tahini dressing brings a creamy, tangy flavor that ties everything together beautifully!

Love + Namaste,