Description
A warm, hearty nourish bowl full of roasted winter vegetables, protein-packed quinoa, and a creamy tahini dressing. Perfect for chilly days!
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed winter vegetables (e.g., carrots, sweet potatoes, Brussels sprouts)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Water (to thin the tahini dressing if needed)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the mixed winter vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.
- Rinse the quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, cover, and reduce heat; simmer for about 15 minutes.
- Whisk together the tahini, lemon juice, minced garlic, and enough water to achieve desired consistency.
- Layer your bowls with quinoa, roasted winter vegetables, and drizzle with tahini dressing. Garnish with fresh herbs if desired.
Notes
For extra flavor, experiment with spices like cumin or paprika. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg