Roasted veggie bowl with creamy tahini dressing
This roasted veggie bowl features quinoa topped with vibrant, oven-roasted beets, carrots, asparagus, and massaged kale, all drizzled with a creamy tahini dressing. It's a satisfying and nutritious meal, perfect for vegans and gluten-free diets.
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!
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.
Roasted veggie bowl with creamy tahini dressing FAQ:
The roasting time for the beets, carrots, and asparagus is 35-40 minutes at 400°F (200°C). Make sure to stir the vegetables halfway through for even cooking.
The vegetables are done when they are tender and slightly caramelized. You can test their doneness by piercing them with a fork.
Yes, you can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or enjoy cold as a salad.
If you don't have tahini, you can substitute it with almond butter or sunflower seed butter for a similar creamy texture, but the flavor will vary.
A large baking sheet (around 18x13 inches) is ideal for the vegetables. Make sure to spread them out in a single layer for even roasting.
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.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 20g
Carbohydrates 60g
Fiber 20g
Sugar 18g
Fat 27g
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