Vegan Bowl with Roasted Veggies and Tahini Sauce
Ingredients
- Carrots
- Sumac
- Chili
- Tofu
- Mushrooms
- Garlic
- Quinoa
- Kale
- Apple cider vinegar
- Watermelon radish
Tahini sauce
- 1/4 cup tahini
- 1 clove garlic minced
- 1/2 lemon squeezed
- 1 tsp maple syrup
- 3-4 tbsp water
- Sea salt
- Cracked pepper
Preparation
Roast carrots seasoned with sumac and chili until tender
Roast tofu until golden and crispy
Sauté mushrooms with garlic until fragrant and cooked
Cook quinoa according to package instructions until fluffy
Wilt kale slightly in the microwave and toss with apple cider vinaigrette
Prepare tahini sauce by mixing all ingredients until smooth
Assemble all components in a bowl and drizzle with tahini sauce
Tips
Warming kale in the microwave softens it, making it easier to digest and chew
