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.
Cook time 24 min
Prep time 15 min
Ingredients:
1 cup quinoa2 cups water
6 beets
6 carrots
20 spears asparagus
4 cups kale
2 cups chickpeas
4 tbsp lemon juice
1/2 cup sesame butter
1/2 cup water
2 garlic cloves
2 tbsp olive oil
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.
Instructions:
- 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.
- 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.
- 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.
- If using canned chickpeas, drain and rinse the 2 cups of chickpeas. If using dried, cook according to package instructions.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 480kcal
Protein 20g
Carbohydrates 60g
Fiber 20g
Sugar 18g
Fat 27g
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