Vibrant Quinoa & Roasted Vegetable Bowl

This wholesome quinoa bowl features a colorful array of roasted vegetables, combining flavors of earthy beets, sweet potatoes, and bell peppers. Dressed with a zesty lemon-tahini sauce, it's perfect for a nourishing and satisfying meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and diced
• 1 large sweet potato, diced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 1 lemon, juiced
• 2 tablespoons water
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the beets, sweet potatoes, and bell pepper with olive oil, salt, and pepper.
3. Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through.
4. While the vegetables are roasting, cook quinoa in a medium pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
5. In a bowl, whisk together tahini, lemon juice, water, and garlic to make the dressing.
6. Once quinoa is cooked, fluff with a fork and divide among serving bowls.
7. Top quinoa with the roasted vegetables and drizzle with lemon-tahini dressing.

Health Benefits

• High in plant-based protein from quinoa
• Rich in vitamins and antioxidants from a variety of vegetables
• Contains healthy fats from tahini
• Full of dietary fiber for digestive health
• Gluten-free and heart-friendly

Nutrition Facts

Calories: 420 | Protein: 12g | Carbs: 57g | Fat: 18g | Fiber: 9g | Sugar: 7g