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ROASTED VEGGIE QUINOA BOWL + SPICY LEMON TAHINI 🥦
Roasted Veggie Quinoa Bowls 🥦
SERVES 4
• 1 head broccoli, cut into florets
• 1 bunch asparagus, sliced
• 2 red bell peppers, sliced
• 14 oz chickpeas, rinsed, drained, and dried
• olive or avocado oil, as needed
• 2 garlic cloves, finely minced
• 1 C quinoa
• 1/2 tsp salt, pepper, garlic powder, marjoram, cayenne
• 2 carrots, finely grated
• 2 lemons, zested
• 1 bunch parsley, finely chopped
• 1/2 C sliced almonds, toasted
• 1 bunch lacinto kale, chopped, drizzled with 1/2 tsp EVOO + juice of 1 lemon
Lemon Herb Tahini 🍋
• 1/3 C tahini
• 2 lemons, juiced
• 1 TBSP fresh ginger
• 1 clove garlic
• 1 tsp dried parsley
• 2 tsp liquid aminos or soy sauce
• 1 TBSP sriracha
• 1 tsp maple syrup
1️⃣ Drizzle veggies and chickpeas with a small amount of oil. Toss with garlic and a little salt and pepper. Spread on 2 parchment lined baking sheets. Do not overcrowd. Bake on convection roast at 400 (or conventional oven at 425) for 18-20 minutes.
2️⃣ Meanwhile, add quinoa to a medium sauce pan with 2 C water and seasonings. Cook according to package. After 15 minutes, remove from heat and stir in lemon zest, carrot, parsley and almonds. Cover for 2-3 minutes.
3️⃣ Prepare sauce by adding all ingredients to a blender and puréeing until creamy. Add a little water to thin if desired.
4️⃣ Massage kale for 15-30 seconds until tender. Place kale in bowls and top with veggies and quinoa. Add a drizzle of sauce and enjoy!
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