muffinpony
Culinary Explorer
Try this flavorful Roasted Vegetable Quinoa Bowl for a wholesome Lenten meal with colorful veggies, protein-rich quinoa, and a zesty tahini dressing.
Ingredients:
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons water
- Fresh parsley, chopped (for garnish)
- Toasted sesame seeds (for garnish)
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Meanwhile, spread the diced sweet potato, sliced bell pepper, zucchini, yellow squash, and red onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and water to make the dressing. Add more water if needed to achieve desired consistency.
- To assemble the bowls, divide the cooked quinoa among serving bowls. Top with roasted vegetables and drizzle with tahini dressing.
- Garnish with chopped fresh parsley and toasted sesame seeds.
- Serve your Roasted Vegetable Quinoa Bowls warm and enjoy the nutritious goodness!
Roasted Vegetable Quinoa Bowls recipe for Lenten meals includes vibrant veggies, protein-packed quinoa, and a zesty tahini dressing. Enjoy this flavorful dish and savor each bite, happy cooking!