Fluffy quinoa, caramelized veggies, and lemon-tahini dressing create a vibrant, satisfying main dish.
# Components:
→ Roasted Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 small red onion, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - Pinch of salt
→ Lemon-Tahini Dressing
12 - 1/4 cup tahini
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon maple syrup
15 - 1 clove garlic, minced
16 - 2 to 4 tablespoons water, as needed
17 - Salt, to taste
→ Optional Toppings
18 - 1 avocado, sliced
19 - Fresh parsley or cilantro, chopped
20 - Toasted sesame seeds or pumpkin seeds
21 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F. In a large mixing bowl, toss diced sweet potato, bell pepper, zucchini, and red onion with olive oil, ground cumin, smoked paprika, salt, and pepper. Evenly spread vegetables on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and golden brown.
02 - Combine rinsed quinoa, water or vegetable broth, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
03 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
04 - Divide cooked quinoa among serving bowls. Top each with roasted vegetables, sliced avocado, preferred fresh herbs, and seeds. Drizzle generously with lemon-tahini dressing. Add lemon wedges for serving if desired.
05 - For meal preparation, store quinoa, roasted vegetables, and dressing in separate airtight containers in the refrigerator. Assemble just before serving.
