Vegan Bowl with Roasted Carrots and Tahini
Ingredients
- Carrots
- Sumac
- Chili
- Tofu
- Mushrooms
- Garlic
- Quinoa
- Kale
- Watermelon radish
- Apple cider vinegar
Tahini sauce
- 1/4 cup tahini
- 1 clove garlic minced
- Juice of 1/2 lemon
- 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 softened.
Cook quinoa according to package directions.
Wilt kale in the microwave and toss with apple cider vinaigrette.
Mix tahini sauce ingredients together until smooth.
Assemble all components in a bowl with watermelon radish and serve.
Tips
Tahini sauce can be used on a variety of dishes for added flavor.
Warming kale slightly makes it easier to digest and chew.
