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:

  • tahini
  • olive oil
  • touch of maple syrup
  • salt & pepper

Lunch is served!

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3 thoughts on “Roasted Vegetable Quinoa Bowl

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