Warm Quinoa Bowl with Roasted Vegetables
Warm up your taste buds with my quinoa and roasted vegetable salad, perfectly seasoned and topped with a tahini lemon dressing. This nourishing bowl offers a delicious mix of comforting flavours and vibrant textures!
The ingredients
- 2 cups Brussels sprouts, halved
- 2 cups broccoli, cut into florets
- 2 small sweet potatoes, diced
- 1 tsp avocado oil
- A pinch each of: salt, black pepper, paprika, garlic powder, dried parsley, dried basil and dried oregano
- 1 cup quinoa, cooked
- 2 cups kale, chopped and massaged with a little olive oil
- 1 can (540 ml) chickpeas, drained and rinsed
- 1/2 cup walnuts, chopped
Tahini dressing
- 3/4 cup silken tofu
- 1/4 cup vegan mayonnaise
- 2 tbsp tahini
- Juice of 1 lemon
- 1/2 cup water (or more to adjust the texture)
- A pinch each of: salt, black pepper, onion powder, garlic powder, dried oregano, dried basil and dried parsley
The method
- Preheat the oven to 425°F.
- On a baking sheet, add the Brussels sprouts, sweet potatoes, broccoli, oil and seasonings. Toss to coat well. Bake for about 30 minutes.
- Meanwhile, add all the dressing ingredients to a jar and mix well.
- In each bowl, add 1/2 cup cooked quinoa, 1/2 cup kale, the roasted vegetables, 1/4 cup walnuts and 3/4 cup chickpeas.
- Top with the tahini lemon dressing just before serving.
Storage tips
Keeps in the fridge for 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 29 gFat
- 42 gCarbs
- 13 gFibre
- 18 gProtein
Sulforaphane, a compound found in cruciferous vegetables, may help neutralize carcinogens, reduce inflammation and inhibit the growth of cancer cells.
Cruciferous vegetables support the body's natural detoxification processes. They boost the production of detoxifying enzymes in the liver and help eliminate harmful substances, including certain carcinogens.
Quinoa is a complete protein, containing all nine essential amino acids, an excellent choice for vegetarians and vegans.
Sweet potatoes are an excellent source of vitamins A and C. Vitamin A supports vision and immune function, while vitamin C acts as an antioxidant, helps produce collagen for skin and joints, and increases iron absorption.
