Description
A nourishing bowl filled with vibrant roasted winter vegetables and powered by protein-rich quinoa and tahini dressing, perfect for cold months.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed winter vegetables (e.g., carrots, Brussels sprouts, sweet potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Water (to thin dressing, if needed)
- Fresh herbs (e.g., parsley or cilantro, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions.
- Chop the winter vegetables into even pieces, toss them in olive oil, salt, and pepper, and roast for about 20-30 minutes.
- Whisk together tahini, lemon juice, maple syrup, and water until smooth for dressing.
- Combine the cooked quinoa and roasted vegetables in a large bowl, drizzle with tahini dressing, and toss gently.
- Serve warm, garnished with fresh herbs.
Notes
Feel free to swap any seasonal vegetables. This bowl can be served with whole-grain bread or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg