Flavorful Roasted Veggie Quinoa Bowl with Spicy Lemon Herb Tahini
Ingredients
- 1 head broccoli, cut into florets
- 1 bunch asparagus, sliced
- 2 red bell peppers, sliced
- 14 oz chickpeas, rinsed, drained, and dried
- Olive or avocado oil, as needed
- 2 garlic cloves, finely minced
- 1 cup quinoa
- 1/2 tsp each: salt, pepper, garlic powder, marjoram, cayenne
- 2 carrots, finely grated
- Zest of 2 lemons
- 1 bunch parsley, finely chopped
- 1/2 cup sliced almonds, toasted
- 1 bunch lacinto kale, chopped, drizzled with 1/2 tsp EVOO + juice of 1 lemon
Lemon Herb Tahini
- 1/3 cup tahini
- Juice of 2 lemons
- 1 tbsp fresh ginger
- 1 clove garlic
- 1 tsp dried parsley
- 2 tsp liquid aminos or soy sauce
- 1 tbsp sriracha
- 1 tsp maple syrup
Preparation
Drizzle the broccoli, asparagus, red bell peppers, and chickpeas with a small amount of oil. Toss with minced garlic, and a pinch of salt and pepper. Spread them on 2 parchment-lined baking sheets. Make sure not to overcrowd. Roast on convection roast at 400°F (or conventional oven at 425°F) for 18-20 minutes.
While roasting the veggies, cook quinoa in a medium saucepan with 2 cups of water and the specified seasonings. Follow the package instructions. After 15 minutes, remove from heat and stir in lemon zest, grated carrot, chopped parsley, and toasted almonds. Cover and let sit for 2-3 minutes.
Prepare the Lemon Herb Tahini sauce by adding all the sauce ingredients to a blender. Blend until creamy. Add a little water to thin the sauce if desired.
Massage the kale for 15-30 seconds until it becomes tender. Place the massaged kale in bowls and top with the roasted veggies and quinoa. Drizzle the Lemon Herb Tahini sauce over the bowl and enjoy!