This roasted veggie bowl is one of our favorite weeknight dinners. You can use this recipe as a base and add anything else you want -- avocados, brocolli sprouts, sesame seeds, fresh pistachios and more.
1 cup quinoa, cooked according to package instructions
1 cup roasted vegetables (such as bell peppers, zucchini, and cherry tomatoes)
1/2 cup cooked chickpeas
1/4 cup hummus
2 tablespoons tahini
1 lemon, juiced
Salt and pepper, to taste
Cook the quinoa according to package instructions.
Preheat the oven to 400°F. Toss the vegetables in olive oil, salt, and pepper, then roast them in the oven for 20-25 minutes, or until tender.
In a small bowl, mix together the hummus, tahini, and lemon juice. Season with salt and pepper to taste.
Assemble the roasted veggie bowl by dividing the quinoa, roasted vegetables, and chickpeas among bowls.
Drizzle the tahini sauce over the top and serve.
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