A vibrant bowl filled with roasted vegetables, quinoa, fresh greens, avocado, and tahini dressing.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - ½ teaspoon salt
→ Roasted Vegetables
04 - 1 cup sweet potato, peeled and diced
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 2 tablespoons olive oil
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - Salt and pepper, to taste
→ Raw Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup shredded red cabbage
13 - 1 cup baby spinach
14 - 1 avocado, sliced
15 - 2 tablespoons pumpkin seeds
→ Tahini Dressing
16 - 3 tablespoons tahini
17 - 2 tablespoons lemon juice
18 - 1 tablespoon maple syrup
19 - 2 tablespoons water, plus more as needed
20 - 1 small garlic clove, minced
21 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss sweet potato, broccoli, and cauliflower with olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and golden, stirring once halfway through.
03 - Rinse quinoa under cold water. Combine quinoa, water, and ½ teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper in a small bowl until smooth. Add additional water as needed to achieve desired consistency.
05 - Divide cooked quinoa among 4 bowls. Arrange roasted vegetables, cherry tomatoes, shredded red cabbage, baby spinach, and avocado slices atop the quinoa. Drizzle generously with tahini dressing and sprinkle with pumpkin seeds.
06 - Serve immediately.
