Description
A hearty and healthy roasted veggie quinoa bowl featuring a variety of vegetables, chickpeas, and a creamy tahini sauce. Perfect for a satisfying vegan meal packed with nutrients.
Ingredients
- 1 medium sweet potato, diced
- 1 small zucchini, sliced
- 1 small red bell pepper, chopped
- 1/2 small red onion, sliced
- 1/2 cup grape tomatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 3/4 cup cooked chickpeas
- 3/4 cup quinoa, uncooked
- 1 1/2 cups water
- 1 handful baby spinach
- 1 tbsp tahini
- 1 tsp lemon juice
- 1 tsp maple syrup
- Water, to thin tahini sauce
Instructions
- Preheat oven to 400°F (200°C).
- Spread diced sweet potato, zucchini, bell pepper, red onion, and grape tomatoes on a baking sheet.
- Drizzle with olive oil, season with salt, pepper, garlic powder, and smoked paprika. Toss to coat.
- Roast vegetables for 25-30 minutes, flipping halfway through.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let stand 5 minutes, then fluff with a fork.
- In a small bowl, mix tahini, lemon juice, maple syrup, and enough water to make a creamy sauce.
- To assemble the bowls, divide quinoa, roasted vegetables, chickpeas, and spinach among bowls. Drizzle with tahini sauce.
Notes
- Use any seasonal vegetables you have on hand.
- Double the recipe for meal prep throughout the week.
- Add avocado or nuts for extra healthy fats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
