Roasted Vegetable Quinoa Bowls (WFPBNO)

We love having bowls for dinner and I'm not sure why I don't do it more often. All the delicious components in one bowl with a yummy dressing. I had lots of fall vegetables in the frig and decided to throw these in the oven to bake, while the quinoa cooked and made a quick lemon tahini dressing. So delicious. You should take a look in your frig and see what you have lurking in there that needs to be used. You can use whatever veggies you have on hand. If you don't have quinoa use rice, millet, farro or whatever grain is in the pantry.

For the vegetables:

• 1 large sweet potato, peeled and chopped into 1/2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 red onion, chunked
• 2 tablespoons aquafaba
• 2-3 cups fresh spinach

Prepare all the vegetables while the oven preheats to 400F.

For the Lemon Tahini Dressing:

• 1/3 cup tahini
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 1/3 cup warm water
• salt and pepper to taste

Add all of the dressing ingredients to a small blender and blend until totally combined. Refrigerate until bowls are ready.

Cook quinoa, according to the package directions, while veggies roast. Cover baking sheets in parchment paper. Toss chopped veggies with aquafaba and sprinkle with seasoning of your choice. I used a spice blend with a little heat to it.

Cook vegetables about 35 minutes until tender. 

To assemble the bowls, add quinoa, then some of each of the roasted vegetables and fresh spinach. Drizzle with the dressing.

Enjoy!!!