Roasted Veggie Bowl
Roasted vegetables are a constant for me! I will eat almost anything roasted. The way that food gets crispy on the outside but stays consistent on the inside is the perfect combination. I especially love this recipe because the roasted vegetables complement the bed of quinoa and the creamy tahini sauce so well. You have to give this one a go!
Ingredients:
1 medium heat cauliflower, cut into florets (about 6 cups total)
3 large carrots, peeled and sliced at a diagonal into 1-inch chunks
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt & pepper
1 cup dry quinoa
2 cups bone broth
4 cups chopped spinach
1/4 cup pumpkin seeds (roasted)
1 ripe avocado, sliced
Chopped parsley for garnish
Tahini Dressing:
1/4 cup tahini, well-stirred
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp chili flakes
1/2 tsp curry powder
1/4 tsp ground turmeric
1/4 tsp salt or more to taste
Instructions:
Preheat oven to 425F. Add cauliflower florets and carrots to a baking sheet. Add 2 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
Roast for 25-30 minutes, tossing once halfway through.
Meanwhile, combine quinoa and broth in a saucepan over medium-high heat. Bring to a boil, reduce heat, cover and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy and light.
Remove lid and stir in spinach and the final tbsp of olive oil. Cover and keep warm until ready to serve.
Prepare tahini dressing by combining tahini, apple cider vinegar, maple syrup, chili flakes, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1/2-1 tbsp increments until sauce is smooth, and desired consistency is achieved. (I usually use 3 - 4 tbsp)
Assemble bowls by dividing quinoa and spinach mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with tahini dressing, and sprinkle pumpkin seeds overtop. Finish by garnishing each bowl with parsley and enjoy!
