Roasted veggie bowl with creamy tahini dressing

Savor the flavors of a delightful Roasted Veggie Bowl with Creamy Tahini Dressing. This wholesome recipe features quinoa, beets, carrots, asparagus, kale, chickpeas, and a luscious tahini dressing made with lemon juice, sesame butter, and garlic. Perfect for a nourishing, plant-powered meal.

  • 10 Feb 2025
  • Cook time 24 min
  • Prep time 15 min
  • 4 Servings
  • 12 Ingredients

Roasted veggie bowl with creamy tahini dressing

Roasted veggie bowl with creamy tahini dressing is a nutritious and delicious meal packed with vibrant vegetables, protein-rich quinoa, and a luscious tahini dressing. This recipe is perfect for a wholesome lunch or dinner, catering to both vegan and gluten-free diets.

Ingredients:

1 cup quinoa
170g
2 cups water
470g
6 beets
490g
6 carrots
370g
20 spears asparagus
320g
4 cups kale
270g
2 cups chickpeas
480g
4 tbsp lemon juice
60g
1/2 cup sesame butter
120g
1/2 cup water
120g
2 garlic cloves
6g
2 tbsp olive oil
27g

Instructions:

1. Prepare Quinoa:
- Rinse 1 cup quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa.
- Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
2. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Peel and chop the 6 beets and 6 carrots into bite-sized pieces.
- Trim and halve the 20 asparagus spears.
- Spread the beets, carrots, and asparagus on a large baking sheet. Drizzle with 2 tbsp of olive oil and toss to coat.
- Roast in the preheated oven for 35-40 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
3. Prepare the Kale:
- While the veggies are roasting, wash and chop the 4 cups of kale. Remove tough stems.
- Massage the kale with a pinch of salt until it becomes tender and slightly wilted. Set aside.
4. Prepare the Chickpeas:
- If using canned chickpeas, drain and rinse the 2 cups of chickpeas. If using dried, cook according to package instructions.
5. Make the Creamy Tahini Dressing:
- In a blender or food processor, combine 1/2 cup sesame butter, 4 tbsp lemon juice, 1/2 cup water, and 2 garlic cloves.
- Blend until smooth. If the dressing is too thick, add additional water, a tablespoon at a time, until desired consistency is reached.
6. Assemble the Bowls:
- In each serving bowl, add a portion of the cooked quinoa.
- Top with roasted beets, carrots, asparagus, massaged kale, and chickpeas.
- Drizzle generously with the creamy tahini dressing.
7. Serve and Enjoy:
- Serve immediately while warm and enjoy your nutritious and flavorful roasted veggie bowl with creamy tahini dressing!

Tips:

- Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the veggies.

- Cut the beets and carrots into uniform pieces for even roasting.

- Cook the quinoa while your vegetables are roasting to save time.

- Massage the kale with a little lemon juice and olive oil to make it more tender and flavorful.

- For an extra crunchy element, consider roasting the chickpeas separately until they are crispy.

- Adjust the consistency of the tahini dressing by adding more water if needed.

- Season everything with salt and pepper to taste.

Once you have assembled your roasted veggie bowl with creamy tahini dressing, you'll have a hearty, wholesome meal that's both nourishing and satisfying. Whether you enjoy it warm or cold, this dish is sure to become a favorite in your recipe repertoire. Don't forget to garnish with a sprinkle of sesame seeds or fresh herbs for an extra touch of flavor and presentation.

Nutrition Facts
Serving Size730 grams
Energy
Calories 480kcal24%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 60g17%
Fiber 20g52%
Sugar 18g19%
Fat
Fat 27g32%
Saturated 3.77g13%
Cholesterol 0.00mg-
Vitamins
Vitamin A 960ug107%
Choline 77mg14%
Vitamin B1 0.75mg62%
Vitamin B2 0.66mg51%
Vitamin B3 4.87mg30%
Vitamin B6 1.07mg63%
Vitamin B9 310ug79%
Vitamin B12 0.00ug0%
Vitamin C 88mg94%
Vitamin E 2.59mg17%
Vitamin K 310ug258%
Minerals
Calcium, Ca 430mg33%
Copper, Cu 1.09mg121%
Iron, Fe 9mg81%
Magnesium, Mg 160mg39%
Phosphorus, P 540mg43%
Potassium, K 1480mg43%
Selenium, Se 18ug32%
Sodium, Na 400mg26%
Zinc, Zn 4.05mg37%
Water
Water 610g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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