By pnwskeptic
Red Quinoa and Roasted Vegetable Bowl
13 steps
Prep:15minCook:45min
This Red Quinoa and Roasted Vegetable Bowl combines the nutty flavor of red quinoa with the natural sweetness of roasted sweet potatoes, Brussels sprouts, and carrots. Topped with a creamy tahini lemon dressing, this wholesome dish is both nourishing and satisfying, perfect for a healthy, flavor-packed meal.
Updated at: Sat, 06 Apr 2024 18:37:51 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
51
High
Nutrition per serving
Calories694.5 kcal (35%)
Total Fat27.7 g (40%)
Carbs96.7 g (37%)
Sugars14.5 g (16%)
Protein20.3 g (41%)
Sodium523.9 mg (26%)
Fiber14.8 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupRed Quinoa
rinsed and drained
2 cupsWater
or Vegetable Broth, for cooking quinoa
1Sweet Potato
medium, peeled and cubed
1 cupBrussels Sprouts
halved
2Carrots
medium, sliced
1 TbspOlive Oil
Salt
to taste
Pepper
to taste
Tahini Lemon Dressing
Instructions
Cook the quinoa
Step 1
In a pot, combine red quinoa and water/broth.
Step 2
Bring to a boil, then simmer on low, covered, for 15-20 minutes until fluffy.
Step 3
Let sit covered for 5 minutes, then fluff with a fork.
Roast the veggies
Step 4
Preheat the oven to 425°F (220°C).
Step 5
Arrange sweet potato, Brussels sprouts, and carrots on a baking sheet.
Step 6
Drizzle with olive oil, season with salt and pepper, and toss.
Step 7
Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
Prepare the dressing
Step 8
Whisk together tahini, lemon juice, maple syrup, and salt in a bowl.
Step 9
Gradually add warm water to achieve a pourable consistency. Adjust seasoning as needed.
Assemble the bowl
Step 10
Divide cooked quinoa among bowls.
Step 11
Top with roasted vegetables.
Step 12
Drizzle with tahini lemon dressing.
Serve
Step 13
Serve warm, optionally garnished with herbs or nuts like chopped parsley or toasted almonds.
Notes
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Delicious
Easy
Fresh
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Makes leftovers
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