Roasted Vegetable & Quinoa Harvest Bowls

Roasted Vegetable & Quinoa Harvest Bowls - Fresh Produce 411, Chattanooga, TN

  Prep Time   Cook Time   Total Time
5 mins 25 mins 30 mins

Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!

Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten Free
Serves: 3-4

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Ingredients

VEGETABLES

  • 4 whole carrots, peeled and quartered (large pieces halved)
  • 1 1/2 cups (~115 g) quartered baby yellow potatoes
  • 2 Tbsp (30 ml) maple syrup, divided
  • 2 Tbsp (30 ml) olive oil, divided
  • Healthy pinch each sea salt + black pepper
  • 1 Tbsp (3 g) chopped fresh rosemary (or dried)
  • 2 cups (176 g) halved Brussels sprouts

QUINOA

  • 1 cup (184 g) white quinoa, well rinsed + drained
  • 1 3/4 cups (420 ml) water
  • Pinch sea salt

SAUCE

  • 1/2 cup (120 g ) tahini
  • 1 lemon, juiced (~3 Tbsp or 45 ml)
  • 2-3 Tbsp (30-45 ml) maple syrup

FOR SERVING optional

  • Fresh herbs (parsley, thyme, etc.)
  • Pomegranate arils

 

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  2. Add the carrots and potatoes to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 12 minutes.
  3. In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
  4. Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
  5. When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.
  6. Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don’t get too soft.)
  7. Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
  8. To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

Notes

*Recipe serves 3 as an entrée or 4 as a side.
*Nutrition information is a rough estimate for 1 of 4 servings with 1/4 of the sauce and no garnishes.

Nutrition Information

Serving size: 1 bowl of 4 with sauce Calories: 530
Fat: 26.3g Saturated fat: 3.7g
Carbohydrates: 65.4g Sugar: 14.2g
Sodium: 152mg Fiber: 10.3g
Protein: 14.2g