Vegan Quinoa Bowl with Roasted Vegetables and Tahini Dressing
Ingredients
- shredded butter lettuce
- quinoa
- tempeh
- tamari
- liquid smoke
- cayenne pepper
- maple syrup
- tomatoes
- cauliflower
- olive oil
- salt
- pepper
- turmeric
- curry powder
- japanese sweet potato
- purple sweet potato
- pistachios
- cilantro
Tahini sauce
- 1/4 cup tahini
- 1 clove garlic, minced or 1/2 tsp garlic powder
- 3 tbsp lime juice
- 1 tbsp maple syrup
- 3 tbsp water
- 1/2 tsp salt or to taste
Preparation
Marinate tempeh first in tamari, liquid smoke, cayenne pepper, and maple syrup.
Pan-fry the marinated tempeh.
Toss cauliflower in olive oil, salt, pepper, turmeric, and curry powder.
Bake cauliflower at 400F.
Prepare japanese and purple sweet potato fries.
Toast pistachios.
Assemble the base with shredded butter lettuce and quinoa, add tempeh, cauliflower, sweet potato fries, and tomatoes.
Top with toasted pistachios, cilantro, and creamy garlic tahini dressing.
Sauce mixing
Whisk together tahini, garlic, lime juice, maple syrup, water, and salt in a small bowl.
Add more water as needed to achieve a smooth pourable consistency.
