Post Title: Quinoa and Roasted Veggie Bowls with Lemon Tahini Sauce
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Introduction
Whet your appetite with our nutrient-rich Quinoa and Roasted Veggie Bowls, accentuated with a delectable Lemon Tahini Sauce! This recipe captures the essence of autumn and wraps it into one satisfying, flavorful bowl. If you’re seeking a dish that combines health, taste, and visual appeal, look no further!
Why Make This Recipe
This recipe is a perfect blend of wholesome ingredients and tangy flavors. It’s an excellent choice whether you want to prepare a quick dinner, need a filling lunch, or are planning a meal prep for the week. Gluten-free, vegan, and packed with protein, it caters to various dietary preferences and needs.
How to Make Quinoa and Roasted Veggie Bowls
Ingredients :
For The Bowl:
– 1 cup quinoa
– 2 cups water
– 1 large sweet potato, diced
– 1 red bell pepper, chopped
– 1 zucchini, sliced
– 1 red onion, cut into wedges
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1 can chickpeas, drained and rinsed
For The Spice Mix:
– 1 tsp cumin
– 1/2 tsp paprika
For The Lemon Tahini Sauce:
– 1/3 cup tahini
– Juice of 1 lemon
– 2 tbsp olive oil
– 2 tbsp water
– 1 clove garlic, minced
– Salt, to taste
Directions :
Follow these simple steps to create the Quinoa and Roasted Veggie Bowl:
1. Rinse the quinoa under cold water, then boil with water in a medium-sized pot. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until water is absorbed. Fluff it up with a fork afterward.
2. While your quinoa is boiling, prep your veggies. Toss them in olive oil, season with salt and pepper, then spread on a baking sheet.
3. Once your veggies are ready, pop them in your preheated oven (400°F or 200°C) for 20-25 minutes.
4. Mix chickpeas with cumin and paprika, with a pinch of salt. Roast for 20 minutes.
5. For the Lemon Tahini Sauce, whisk together tahini, lemon juice, olive oil, water, garlic, and salt until it’s smooth.
6. Assemble the bowls: place a portion of quinoa at the base, add your roasted veggies, and top with the Lemon Tahini Sauce.
How to Serve Quinoa and Roasted Veggie Bowls
Serve these bowls hot. You can garnish with chopped fresh cilantro or parsley to add color and flavor. Serve with a side of toasted pita bread or warm flatbread if you wish.
How to Store Quinoa and Roasted Veggie Bowls
Store any leftovers in an airtight container and refrigerate. It will last for 3-4 days. Reheat in a microwave for a minute or two before serving.
Tips to Make Quinoa and Roasted Veggie Bowls
1. Rinse quinoa before cooking to remove any bitterness.
2. Chop vegetables into uniform size for even roasting.
3. You can use any vegetables in the bowl as per your preference or seasonal availability.
4. Don’t over-roast the veggies – keep them a bit crunchy.
Variations
You can add roasted tofu or any cooked beans for added protein. For a non-vegan option, adding grilled chicken or fish can be a great choice.
FAQs
1. Can I make this recipe ahead of time?
Yes, this recipe is excellent for meal prep. Even the Lemon Tahini Dressing can be made ahead of time and refrigerated.
2. Can I replace quinoa with any other grain?
Absolutely! You can swap it with rice, bulgur, or couscous if you wish.
3. Can I use frozen vegetables for this bowl?
Yes, but the roasting time may be slightly longer than fresh veggies. Be sure to thaw and pat them dry before roasting to avoid excess moisture.