Roasted Vegetable Quinoa Bowls With Tahini Drizzle
Roasted Vegetable Quinoa Bowls With Tahini Drizzle - a 30 minute vegetarian meal, loaded with protein, fiber and vitamins. Great for those on a gluten free diet and also vegan.
Servings: 2
Ingredients
Quinoa:
- 3/4 cup quinoa
- 1 1/2 cup water
Roasted Vegetables:
- 2 small zucchini cut into half rounds
- 1 small Chinese eggplant cut into half rounds
- 2 cups cauliflower florets
- 1 cup baby carrots
Tahini Drizzle: (makes 1/2 cup)
- 3 Tbsp tahini
- 1 Tbsp olive oil
- 3 Tbsp water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp maple syrup (or honey)
- juice from 1 lemon
Other:
- fresh chopped parsley (optional)
- lemon wedges
- salt and pepper to taste
- olive il spray
Instructions
Roast vegetables:
- Preheat oven to 350 F (177 C). Line 2 small baking sheets with aluminum foil or silpat. Spray sliced zucchini and eggplant with olive oil, season with salt and pepper and line on one of the baking sheets. Spray cauliflower and carrots with olive oil, season with salt and pepper and line on the second sheet. Roast eggplant and zucchini for 20-25 and cauliflower and carrots for 30 minutes until tender.
Cook quinoa:
- Wash and drain quinoa and then place it in a pan with 1 1/2 cups water. Bring to a boil. Then lower the heat to medium low and cover with a lid. Cook quinoa for about 15 minutes, until water is absorbed. Remove from heat and fluff with fork. Season quinoa with salt and pepper.
Prepare Tahini Drizzle:
- In a small bowl combine tahini, olive oil, water, salt, pepper, maple syrup and lemon juice. Whisk to combine.
Assembling the bowls:
- Divide quinoa between 2 bowls. Top quinoa with roasted vegetables. Top with tahini drizzle. Add some chopped parsley (optional).
Nutrition
Calories: 578kcal | Carbohydrates: 78g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 703mg | Potassium: 1948mg | Fiber: 18g | Sugar: 20g | Vitamin A: 9270IU | Vitamin C: 90.9mg | Calcium: 162mg | Iron: 6.2mg