Description
A nutritious and filling grain bowl featuring quinoa, roasted vegetables, and a creamy tahini dressing. This vegan lunch is easy to prepare, customizable, and packed with flavor, perfect for busy weekdays or meal prep.
Ingredients
Scale
- 1 cup quinoa (cooked)
- 1 cup roasted sweet potatoes (diced)
- 1/2 cup roasted broccoli
- 1/4 cup roasted carrots
- 1/2 avocado (sliced)
- 2 tbsp tahini
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional toppings: pumpkin seeds, sesame seeds, fresh herbs (parsley, cilantro)
Instructions
- Cook the quinoa according to package instructions and set aside.
- Roast sweet potatoes, broccoli, and carrots at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
- In a small bowl, mix the tahini, lemon juice, salt, and pepper. If the dressing is too thick, add a little water to reach the desired consistency.
- To assemble the bowl, layer the quinoa, roasted vegetables, and sliced avocado.
- Drizzle the tahini dressing over the top and sprinkle with optional toppings like seeds and fresh herbs.
- Serve immediately or store for meal prep.
Notes
- This bowl can be made in advance and stored in the fridge for up to 4 days, making it perfect for meal prep.
- Add your choice of protein, such as tofu or tempeh, for an extra protein boost.
- For a spicier kick, you can drizzle some sriracha or add chili flakes to the tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Vegan, Plant-Based
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 9g