Roasted Vegetable Quinoa Bowl
This Roasted Vegetable Quinoa Bowl is the quickest option for a healthy and nutritious meal. It’s loaded with raw and cooked veggies, delicious quinoa, and drizzled with creamy Lemon Tahini Dressing.
Ingredients
- For the Roasted Vegetables:
- 1 eggplant sliced
- 1 zucchini sliced
- 1 carrot sliced
- 1 bell pepper sliced
- 2 tablespoons olive oil
- salt
- pepper
- For the Salad:
- 1 cup soft baby spinach
- 1 cup rocket
- 1 cup cherry tomatoes
- 1 cup cooked quinoa
- ½ cup microgreens
- 1 teaspoon black sesame seeds
- For the Lemon Tahini Dressing:
- ½ cup tahini
- ⅔ to ¾ cups water as needed
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
For the roasted vegetables:
- Heat oven to 400°, toss veggies in Olive Oil and sprinkle with salt. Place on baking sheet and roast for 15 minutes, or until tender and lightly charred all over. Set aside to cool.
For the salad:
- Place the quinoa and water in a pan. Simmer for 15 minutes or until the water has been absorbed.
- Rinse and chop the baby spinach, rocket and cherry tomatoes. Store separately until ready to use.
For the dressing:
- In a small bowl, whisk together tahini, water, lemon juice, olive oil and salt. If needed, adjust consistency by adding more tahini or water.
- Assemble the bowl placing the different ingredients as you wish.
Additional Info
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