Roasted Vegetable Quinoa Bowl with Tahini Vinaigrette
Ingredients
- 2 1/2 cups butternut squash cubes (1.5 to 2 cm cubes)
- 1.5 tablespoons oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 bell peppers, large dice
- 1 medium red onion, sliced
- 1 tablespoon oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup uncooked quinoa
- 1 cup cooked lentils
- 1 cup cherry or grape tomatoes, halved
Tahini vinaigrette
- 1/4 cup pourable tahini
- 1/4 cup vegan mayo
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Juice of 1 lemon
- 2 teaspoons dijon mustard
- 1/4 to 1/2 teaspoon dried dill, to taste
- 2 tablespoons maple syrup
Preparation
Preheat oven to 400 degrees F (use convection or fan setting if available).
Place butternut squash on a baking tray lined with parchment paper, drizzle with 1.5 tablespoons oil and season with 1/4 teaspoon each kosher salt and pepper, then toss and bake for 40 to 55 minutes, flipping halfway, until tender.
Meanwhile, place bell peppers and red onion on a separate baking tray, drizzle with 1 tablespoon oil and season with 1/4 teaspoon each kosher salt and pepper, then toss and bake for 20 to 30 minutes, flipping halfway.
Cook quinoa according to package directions and allow it to cool slightly in a large mixing bowl.
Whisk together all the tahini vinaigrette ingredients until well combined, adjusting seasoning and adding water if a thinner dressing is desired.
Add cooked lentils, most of the roasted bell peppers, red onion and tomatoes to the quinoa, then gently toss with about half of the vinaigrette.
Serve the mixture topped with the roasted butternut squash and remaining vegetables, with extra vinaigrette on the side.
Notes
The tahini vinaigrette makes more than needed for this recipe, so store leftovers for future use.
Cooking times may vary depending on the size of the vegetable pieces cut.
