This recipe is featured in our Vegan Weekly Meal Planner here!
2 cups cooked quinoa
2 sweet potatoes, sliced
1 large head of broccoli, cut into florets
2 medium beets, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
1 small red onion, thinly sliced
2 cups shredded brussels sprouts
2 cups shredded kale
1/2 cup tahini
juice of one lemon
1 tbsp maple syrup
1 tsp garlic powder
salt and fresh ground black pepper, as needed
olive oil, as needed
optional garnish: pumpkin seeds
Preheat the oven to 400˚F and add the sweet potato, broccoli, beets, potatoes and red onion to a baking try. Drizzle with about 2 tbsp of olive oil and season with salt and pepper. Roast for about 40 minutes, stirring the veggies every so often, or until tender.
Meanwhile, make the tahini drizzle by combining the tahini, lemon juice, maple syrup and garlic powder in a small bowl. Season with salt and pepper and whisk to combine. This the drizzle with a bit of warm water until the you reach the desired consistency.
To assemble, add the quinoa to a bowl and top with roasted veggies. Drizzle with tahini sauce and top with pumpkin seeds.