Description
A grounding and nutritious meal that balances fluffy, protein-rich quinoa with a medley of caramelized, roasted vegetables. Finished with a creamy, nutty tahini drizzle, this plant-based bowl is a masterclass in clean eating. It is perfectly versatile, naturally gluten-free, and ideal for meal prep or a soothing dinner that fuels your spirit while leaving you feeling light and energized.
Ingredients
1.5 cups uncooked quinoa
0.5 teaspoon sea salt
2.5 cups filtered water
1 red onion, chopped
2 bell peppers, chopped
2 sweet potatoes, cubed
2 tablespoons olive oil
1 teaspoon dried oregano
0.25 cup tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
2 tablespoons warm water
Instructions
Preheat your oven to 400°F (200°C).
Place chopped sweet potatoes, red onion, and bell peppers on a baking sheet, toss with olive oil and oregano, and roast for 25-30 minutes until tender and caramelized.
While vegetables roast, rinse quinoa thoroughly under cold water.
Combine quinoa, salt, and water in a pot, bring to a boil, then reduce to a simmer and cover for 15 minutes.
Fluff the cooked quinoa with a fork.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth.
Divide quinoa into bowls, top with roasted vegetables, and drizzle with the tahini sauce.
Notes
Store the quinoa and roasted vegetables in separate airtight containers in the refrigerator for up to 4 days. Feel free to swap the vegetables for seasonal produce like broccoli, zucchini, or carrots.