Roasted Veggie Quinoa Bowl + Lemon Tahini Dressing
A delicious balance between warming and bright ingredients!
Ingredients
- 1 cup uncooked quinoa
- 2 cups curly kale, roughly chopped
- 2 small sweet potatoes, cubed
- 1 large bunch of asparagus
- 1 tbsp extra virgin olive oil, divided
- 1 tsp dried oregano
- 1/4 cup tahini
- Juice from 1/2 of a lemon
- 1/4 tsp garlic powder
- 2 tbsp water, to thin
- Salt + pepper to taste
Instructions
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Cook quinoa according to the package instructions.
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Preheat oven to 425 degrees fahrenheit.
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For the asparagus, cut off the woody ends, and then slice into thirds. Set aside.
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Place the cubed sweet potato onto a baking sheet lined with parchment paper. Drizzle with 1 tsp of oil and season with 1/2 tsp oregano, salt, and pepper.
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Roast the sweet potatoes for 15 minutes.
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Remove from the oven and add the asparagus, along with another tsp of oil and 1/2 tsp of oregano.
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Roast the sweet potatoes and asparagus for another 15 minutes.
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While the veggies are baking, massage the kale with 1 tsp of oil. Massage until the kale has softened and turned a bright green. Divide the kale into 2 separate bowls for serving.
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To make the dressing, whisk together the tahini, lemon juice, garlic powder, water, and salt & pepper. Taste, and adjust the seasonings as needed.
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To assemble, add the cooked quinoa on top of the massaged kale. Add the roasted sweet potatoes and asparagus on top. Drizzle with the lemon tahini dressing.
