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Quinoa and Roasted Vegetable Bowl with Maple Lemon Tahini Sauce
Can we all agree that veggies deserve to be in the spotlight more? In this dish, they are front and center, and are amplified by a delicious Maple Lemon Tahini sauce that’s the perfect combination of tangy and sweet. It’s all.
Ingredients
Instructions
step 1
Preheat oven to 425 degrees.
step 2
Add maple syrup, Dijon mustard, olive oil, vinegar, salt and pepper in a large bowl. Whisk together until combined. Add the sweet potato, cauliflower, onion, Brussels sprouts and carrots, and toss to coat. Spread out onto a large parchment-lined baking sheet, making sure not to overcrowd. Roast in the oven for 20 minutes, toss, then continue to roast for another 10-15 minutes until tender and cooked. Allow cooling slightly before assembling bowls.
step 3
Meanwhile, thoroughly rinse quinoa in a fine mesh colander. In a large saucepan, add quinoa and broth. Stir in 1 teaspoon of salt, then bring to a boil over high heat. Once boiling, lower the heat to medium-low. Cook quinoa uncovered until liquid has absorbed and cooked through, about 15- 20 minutes. Stir frequently. Remove from heat once cooked and fluff with a fork.
step 4
Maple and Lemon Tahini Sauce: Add cilantro, maple, tahini, garlic, and lemon juice into a high-powered food processor or blender. Check to see consistency and add water if needed to make it pourable. Season with salt and pepper to taste before giving it another blend and pouring it into a jar or boat for serving.
step 5
Spoon quinoa into bowls and top with roasted vegetables. Add snap peas and sliced avocado and top with chopped parsley. Drizzle with Maple Lemon Tahini Sauce or serve on the side.
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