Ingredients
Scale
- 1.5 lbs mixed root and cruciferous vegetables (e.g., broccoli, carrots, sweet potato), chopped
- 2 tablespoons olive oil
- 1 cup uncooked quinoa or farro
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (divided)
- 1/4 cup tahini paste
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2–4 tablespoons cold water
Instructions
- Step 1: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the chopped vegetables with the olive oil, 1/4 teaspoon of salt, and black pepper until well coated.
- Step 2: Roast the seasoned vegetables for 25 to 30 minutes, flipping them halfway through, until they are tender and slightly caramelized on the edges.
- Step 3: While the vegetables are roasting, cook the quinoa according to package directions (typically simmering 1 cup of quinoa in 2 cups of water for about 15 minutes).
- Step 4: Prepare the tahini dressing by whisking together the tahini, lemon juice, minced garlic, the remaining 1/4 teaspoon of salt, and 2 tablespoons of cold water in a small bowl. Add more cold water, one tablespoon at a time, until the dressing is smooth and reaches a pourable consistency.
- Step 5: To assemble the bowls, divide the cooked quinoa among four bowls. Top the quinoa base with the warm roasted vegetables and drizzle generously with the prepared tahini dressing.
Notes
- For best meal prep results, store the roasted vegetables and cooked grain separately from the tahini dressing; the dressing will last up to 5 days in the fridge.
- To refresh any leftovers, warm the quinoa and vegetables in a 350°F oven for 5-7 minutes instead of the microwave to prevent sogginess.
- For added texture and protein, try topping the assembled bowl with a handful of toasted pine nuts, crumbled feta, or a scoop of spiced chickpeas.
- When preparing the tahini dressing, keep adding cold water gradually until the mixture goes from clumpy to smooth; this temperature contrast is key to achieving a silky texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American