Roasted Vegetable Quinoa Bowl with Lemon-Tahini Sauce

Roasted Vegetable Quinoa Bowl with Lemon-Tahini Sauce | Plantsy Vegan Eats

This October quinoa bowl brings roasted vegetables, kale, herbs, and a creamy lemon-tahini sauce together in one filling meal. It is flexible enough for whatever vegetables you have on hand, and the sauce adds a smooth, savory finish that ties the bowl together.

Yield: 4 servings | Time: 40 minutes

Ingredients

For the Quinoa

• 1 cup (185 g) quinoa, rinsed

• 2 cups (480 ml) water or low-sodium vegetable broth

• ¼ tsp. sea salt

For the Roasted Vegetables

• 2 cups (260 g) peeled and cubed butternut squash or sweet potato

• 2 cups (240 g) cauliflower florets

• 1 medium zucchini, about 8 oz. (225 g), cut into half-moons

• 1 red bell pepper, about 6 oz. (170 g), sliced

• 1 small red or yellow onion, about 5 oz. (140 g), sliced

• 2 tbsp. (30 ml) olive oil

• ½ tsp. sea salt

• ¼ tsp. black pepper

• ½ tsp. smoked paprika

• ½ tsp. ground cumin

For the Kale

• 4 cups (120 g) chopped kale, tough stems removed

• 1 tbsp. (15 ml) fresh lemon juice

• Pinch of sea salt

For the Lemon-Tahini Sauce

• ½ cup (120 g) tahini

• 3 tbsp. (45 ml) fresh lemon juice

• 1 tbsp. (15 ml) maple syrup

• 1 small garlic clove, finely grated or minced

• ½ tsp. ground cumin

• ¼ tsp. sea salt

• ⅓ cup (80 ml) warm water, plus more as needed

For Serving

• ¼ cup (10 g) chopped fresh cilantro or parsley

• 2 green onions, thinly sliced

• Extra lemon wedges

• Extra black pepper

• Extra lemon-tahini sauce

• Hummus

Directions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Add the quinoa, water or vegetable broth, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.

3. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and set aside.

4. Add the butternut squash or sweet potato, cauliflower, zucchini, bell pepper, and onion to the prepared baking sheet. Toss with the olive oil, sea salt, black pepper, smoked paprika, and cumin.

5. Roast for 22 to 28 minutes, turning once, until the vegetables are tender and lightly browned at the edges.

6. Add the kale to a large bowl with the lemon juice and a pinch of sea salt. Massage for 1 minute, just until the leaves soften slightly.

7. Whisk together the tahini, lemon juice, maple syrup, garlic, cumin, sea salt, and warm water until smooth. Add more warm water, 1 tablespoon (15 ml) at a time, until the sauce is thick but spoonable.

8. Divide the quinoa among 4 bowls. Add the roasted vegetables and kale.

9. Spoon the lemon-tahini sauce over the bowls.

10. Serve with cilantro or parsley, green onions, lemon wedges, extra black pepper, extra lemon-tahini sauce and some hummus.

Make It Yours

For October, keep the quinoa and tahini sauce, then adjust the vegetables based on what is in season.

• Use roasted carrots, Brussels sprouts, broccoli, mushrooms, beets, parsnips, or delicata squash in place of some of the vegetables listed.

• Baby spinach or Swiss chard can replace the kale, and chickpeas, lentils, or baked tofu can be added for extra substance.

• For more crunch, finish the bowls with toasted pumpkin seeds, walnuts, or sliced almonds.