Ingredients:

  • 1 lb mixed vegetables (sweet potato, broccoli, carrots, and red onion)
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cup uncooked quinoa
  • 2 cups water or low-sodium vegetable broth
  • ½ tsp salt
  • 3 tbsp runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1-2 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Chop all vegetables into uniform 1-inch pieces to ensure they cook at the same rate.
  3. Toss the vegetables directly on the baking sheet with olive oil, salt, pepper, garlic powder, and oregano.
  4. Spread vegetables in a single layer; roast for 20–25 minutes, stirring halfway through, until the edges are charred and centers are fork-tender.
  5. Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds.
  6. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  7. Remove quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
  8. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic.
  9. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
  10. Divide the fluffy quinoa between two bowls, top with the roasted vegetable medley, and drizzle with tahini dressing.