This is a pretty flexible roasted vegetable bowl – you can roast whatever you have and throw it on top of some quinoa. I bet sweet potato would have also been great. The key for this meal was the dressing.
First, I roasted carrots and cauliflower in a little olive oil, lemon juice and smoked paprika for about 30 minutes.
Then I cooked some quinoa with a little coconut oil and vegetable bouillon for 15 minutes, letting stand for about 5 minutes afterword.
I mixed the vegetables and quinoa together and topped it off with a delicious tahini dressing:
- olive oil
- touch of maple syrup
- salt & pepper
Lunch is served!