Description
A nutrient-dense, plant-based meal featuring fluffy quinoa, caramelized roasted root vegetables, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 large sweet potato, cubed
- 3 carrots, sliced
- 2 golden beets, cubed
- 1 red onion, wedged
- 1 can chickpeas, drained and dried
- 3 tbsp olive oil
- 1 bunch kale, de-stemmed
- 3 tbsp tahini
- 1 lemon, juiced
- 1 tbsp maple syrup
- Salt and pepper to taste
- Avocado and pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F and toss root vegetables/chickpeas with oil and spices.
- Roast vegetables on baking sheets for 30-35 minutes until tender.
- Cook rinsed quinoa in water/broth for 15 minutes, then fluff with a fork.
- Massage kale with olive oil and salt until tender.
- Whisk together tahini, lemon juice, maple syrup, and garlic for the dressing.
- Assemble bowls with a base of kale, then quinoa, then roasted roots.
- Drizzle with dressing and add toppings like avocado and seeds.
Notes
High in complete protein, fiber-rich, excellent for meal prep, and naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal