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Roasted Veggie Quinoa Bowl with Tahini-Lemon Dressing
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Fitness Recipe Synopsis
Category
Vegetarian and Vegan
Cooking Appliance
Oven
Prep. Time
45 min
Similar Recipes
None
Calorie per 100g
90 kcal
Serves
3
Overview
Indulge in a wholesome and vibrant culinary experience with our "Roasted Veggie Quinoa Bowl with Tahini-Lemon Dressing." This vegetarian and vegan delight combines a symphony of flavors and textures, featuring roasted carrots and cauliflower seasoned with your favorite spices, alongside a bed of tender kale and quinoa. Drizzled with a zesty tahini-lemon dressing, this dish offers a perfect balance of savory and tangy notes. With a preparation time of just 40-45 minutes and utilizing the convenience of your oven, it's an ideal choice for a nourishing meal that's both satisfying and packed with wholesome goodness.
Ingredients
Main Ingredients
Sauce Ingredients
Nutrition Facts per 100g
Instructions
Preheat the oven to 180°C (350°F).
In a suitable ovenproof dish, combine the chopped carrot and cauliflower florets with your favorite spices and 3 milliliters of Vegetable oil. Mix well until the vegetables are evenly coated. Bake for 30 minutes at 180°C (350°F) until tender.
While the vegetables are roasting, prepare the tahini-lemon dressing. In a bowl, mix the lemon juice with 2 tablespoons of tahini and 2 teaspoons of sugar. Add water gradually until you achieve a thin dressing consistency.
Massage the chopped kale with 3 milliliters of olive oil until softened. Set aside.
Cook the quinoa and once cooked, mix it with the marinated kale.
To assemble the dish, place the roasted carrot and cauliflower mixture in a serving dish. Top with the kale and quinoa mixture.
Slice one ripe avocado half and arrange it on top along with the chopped cherry tomatoes.
Sprinkle sesame seeds over the dish for extra flavor.
Drizzle the prepared tahini-lemon dressing over the dish.
Serve and enjoy! This vegan and vegetarian dish is both nutritious and delicious, perfect for a satisfying meal.
Storage Tips
Once prepared, the "Roasted Veggie Quinoa Bowl with Tahini-Lemon Dressing" can be stored in the refrigerator for up to 3-4 days. Transfer the leftovers into an airtight container to maintain freshness and prevent any potential odors from affecting the dish. When ready to enjoy, simply reheat the desired portion in the microwave or on the stovetop until warmed through. Avoid freezing this dish, as the texture of the vegetables and dressing may be compromised upon thawing.
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