Roasted Vegetable Quinoa Bowls with Maple Tahini
Roast carrots, potatoes, and Brussels sprouts with maple syrup and rosemary.Serve the vegetables over fluffy quinoa with creamy maple tahini dressing.Finish with fresh herbs and pomegranate arils for a colorful fall meal.
Ingredients
For the roasted vegetables
- - 4 medium carrots peeled and quartered, larger pieces halved
- - 1 1/2 cups baby yellow potatoes quartered
- - 2 tablespoons maple syrup divided
- - 2 tablespoons olive oil divided
- - Sea salt to taste
- - Black pepper to taste
- - 1 tablespoon fresh chopped rosemary or dried rosemary
- - 2 cups Brussels sprouts halved
For the quinoa
- - 1 cup white quinoa well rinsed and drained
- - 1 3/4 cups water
- - 1 pinch sea salt
For the maple tahini dressing
- - 1/2 cup tahini
- - 3 tablespoons fresh lemon juice
- - 2–3 tablespoons maple syrup
- - Warm water as needed
For serving
- - Fresh parsley thyme, or other herbs
- - Pomegranate arils
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
- Place the carrots and potatoes in a bowl. Toss with 1 tablespoon maple syrup, 1 tablespoon olive oil, rosemary, salt, and black pepper. Arrange the vegetables in a single layer on the prepared baking sheet.
- Roast the carrots and potatoes for 12 minutes.
- Meanwhile, place the rinsed quinoa in a saucepan over medium-high heat. Toast for 2–3 minutes, stirring frequently.
- Add 1 3/4 cups water and a pinch of salt. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 18–22 minutes, or until the water is absorbed and the quinoa is tender and fluffy. Remove from the heat and fluff with a fork.
- Remove the baking sheet from the oven after the first 12 minutes. Add the Brussels sprouts and drizzle everything with the remaining tablespoon each of olive oil and maple syrup. Season with another small pinch of salt and pepper.
- Return the vegetables to the oven and roast for another 10–12 minutes, or until tender with golden, caramelized edges.
- For the dressing, whisk together the tahini, lemon juice, and 2 tablespoons maple syrup. Add warm water about 2 tablespoons at a time until smooth and pourable. Add more maple syrup or lemon juice to taste.
- Divide the quinoa among serving bowls and top with the roasted vegetables. Drizzle the maple tahini dressing generously over the Roasted Vegetable Quinoa Bowls, then finish with fresh herbs and pomegranate arils.
Notes
For a sweeter dressing, use the full 3 tablespoons of maple syrup. For something brighter and tangier, add a little extra fresh lemon juice.
Try adding toasted pumpkin seeds, chopped walnuts, almonds, or chickpeas for additional texture. A handful of leafy greens can also turn this quinoa harvest bowl into an even more substantial meal.
Serve the bowls warm for a comforting healthy fall dinner, or enjoy them at room temperature for lunch.
Try adding toasted pumpkin seeds, chopped walnuts, almonds, or chickpeas for additional texture. A handful of leafy greens can also turn this quinoa harvest bowl into an even more substantial meal.
Serve the bowls warm for a comforting healthy fall dinner, or enjoy them at room temperature for lunch.