Quinoa and Roasted Veggie Bowls with Lemon Tahini Sauce
A healthy and flavorful vegetarian dish.
Ingredients:
For the quinoa:
1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
For the roasted vegetables:
1 large sweet potato, peeled and cubed
1 red bell pepper, cut into strips
1 zucchini, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the lemon tahini sauce:
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons water
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Cook quinoa: Bring the vegetable broth to a boil in a large pot. Add the quinoa and salt. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is tender.
Roast vegetables: Preheat oven to 400°F (200°C). Toss the sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly browned.
Make lemon tahini sauce: In a small bowl, whisk together the tahini, lemon juice, water, garlic, olive oil, salt, and pepper.
Assemble: Divide the cooked quinoa into bowls. Top with the roasted vegetables and drizzle with the lemon tahini sauce.
Serve: Serve immediately and enjoy!
Tips:
For a spicier dish, add a pinch of red pepper flakes to the roasted vegetables.
You can add other vegetables to the bowls, such as broccoli, carrots, or mushrooms.
Serve with a side salad or grilled bread.
Enjoy this delicious and healthy quinoa and roasted veggie bowls!