Quinoa Bowls With Roasted Vegetables And Maple Lemon Tahini Sauce

"Balancing out the weekend with *all* the roasted veggies. And some maple tahini drizzle - because who doesn’t like sauce?! On Sundays we like to clean out our fridge, which usually means throwing all the leftover veggies on the baking sheet for a little roast. hat way we can easy assemble them into quick & easy bowls for the week. What’s your meal prep go-to? "
-- @evergreenkitchen_

Recipe Intro From evergreenkitchen_

This recipe is featured in our Vegan Weekly Meal Planner here!

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Serves 4


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.