Roasted Vegetable Quinoa Bowl with Golden Tahini Dressing

This Roasted Vegetable Quinoa Bowl is a vibrant, protein-packed dish bursting with hearty roasted sweet potatoes, Brussels sprouts, and chickpeas, all topped with a creamy golden tahini dressing. Perfect for meal prep or a quick wholesome dinner, it’s as nourishing as it is delicious! 🌱🍋

Roasted Vegetable Quinoa Bowl with Golden Tahini Dressing

Ingredients

For the Quinoa:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 tsp turmeric

• Pinch of salt

For the Veggies:

• 2 medium sweet potatoes, sliced

• 2 cups Brussels sprouts, halved

• 1 can chickpeas, rinsed

• 1 cup corn, microwaved

• 2 cups raw spinach

Add-Ons:

• 1 cup pomegranate arils or dried cranberries

• 1 cup sunflower seeds

Spices for Roasting:

• 2-3 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• Salt, to taste

For the Lemon Tahini Dressing:

• 1/3 cup tahini

• 1/3 cup olive oil

• 3 tbsp soy sauce

• 1 tbsp maple syrup

• 1 garlic clove

• 1 tsp grated ginger

• 1 tsp onion powder

• 1 tsp red pepper flakes

• 1 tsp turmeric

• Juice of 1 whole lemon

Directions

1. Preheat the oven to 415°F (210°C).

2. Rinse the quinoa and combine it with water, turmeric, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

3. Peel the sweet potatoes, then slice them into even pieces, about 1/2 inch thick.

4. Trim the bottoms off the brussels sprouts and cut them in half.

5. Rinse and strain the chickpeas, ensuring they are fully drained.

6. Toss the sweet potato slices with olive oil, paprika, garlic powder, and salt. Spread them on a baking sheet and roast for 20-30 minutes, flipping every 10 minutes.

7. Toss the brussels sprouts and chickpeas with olive oil, paprika, garlic powder, and salt. Spread them on another baking sheet and roast for 15-20 minutes, stirring halfway through.

8. Microwave the corn in a microwave-safe dish with a splash of water for 2-3 minutes.

9. Combine tahini, olive oil, soy sauce, maple syrup, garlic, ginger, onion powder, red pepper flakes, and lemon juice in a blender. Blend until smooth, adding water if needed for desired consistency.

10. Assemble the bowl by layering the quinoa, roasted sweet potatoes, Brussels sprouts, chickpeas, spinach, corn, pomegranate arils (or cranberries), and sunflower seeds.

11. Drizzle with the lemon tahini dressing and serve!.