Roasted Vegetable Quinoa Tahini Bowls
 
 
Yield: 4 servings
Ingredients
  • 2 zucchinis
  • 1 red bell pepper
  • 1 eggplant
  • 8 ounces whole cremini mushrooms
  • 1-2 tablespoons olive oil
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon Italian seasoning
  • Salt and pepper
  • 2 cups cooked quinoa
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
Directions
  1. Preheat the oven to 400 degrees F. Line a half sheet baking pan with nonstick aluminum foil or lightly spray with nonstick spray. Set aside.
  2. Prep the veggies. Cut the ends off the zucchini then cut it into thick rounds. Slice the rounds in half. Remove the seeds and stem from the bell pepper then chop into a big dice. Remove the ends from the eggplant then cut into a small dice. The eggplant takes the longest to roast so you want the pieces smaller. Remove the stems from the mushrooms then quarter them.
  3. Place the vegetables on the prepared baking sheet then toss with just enough olive oil to lightly coat them. Sprinkle with the garlic powder, Italian seasoning and salt and pepper to taste. Roast for 20 minutes, or until the veggies roasted and lightly browned.
  4. While the veggies are roasting, make the tahini dressing. In a bowl or liquid measuring cup, whisk together the tahini, lemon juice, water and garlic powder until incorporated. Keep separate until ready to eat.
  5. To prepare the bowls, put ½ cup cooked quinoa in each bowl. Divide the roasted veggies between the 4 bowls then divide the dressing between each of the bowls.
Notes
Usually when I make this I will pack the tahini dressing in a separate container so I can shake it up and pour it on after I heat the quinoa and veggies in the microwave. I have tried it with the dressing poured on ahead of time and everything heated in the microwave and it was okay, but the dressing seemed to get absorbed by the other ingredients in the bowl and wasn’t as good as when I pour it on right before eating.
For the quinoa, I used a super grains mix that I picked up at my local Whole Foods. It is a mix of red quinoa, white quinoa, millet and buckwheat. It is actually cheaper than the bag of just quinoa and I like the variety for our quinoa bowls.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/16/roasted-vegetable-quinoa-tahini-bowls/