Easy Vegetable Bowl

Are you ready to take your lunch game to the next level with our Easy Vegetable Bowl recipe? Not only is it a breeze to make, but it's also a powerhouse of nutrition that's perfect for vegans, thanks to the complete protein punch of quinoa!

This bowl isn't just loaded with winter vegetables, it's also incredibly easy to prep ahead of time, making it the ultimate solution for busy weekdays. Simply roast your veggies, cook up some quinoa, whip up the dressing, and you're all set in 30 minutes for a week's worth of nutritious lunches.

Ingredients

4 servings

1 cup quinoa dry

1 head Cauliflower, cut into florets

½ head broccoli, cut into florets

1 carrot, cut into rounds

1 beet, peeled, sliced thin

2 tablespoons olive or avocado oil

Salt & pepper, to taste

Sea salt, to taste

½ bunch (4 leafs) kale Leaves

Sauce

1/4 cup Tahini

3 tablespoons extra virgin olive oil

1 lemon, juice

1 garlic clove, minced

Sea Salt, to taste

Procedure:

Preheat the oven to 425 F. Cook quinoa according to the directions on the package. Once done cooking, remove from heat and fluff with a fork, keep covered and set aside.
Add cauliflower florets, broccoli, carrots in a large mixing bowl. Toss with olive oil, salt, and pepper. Lay evenly on a baking sheet. Toss beets with oil, salt, & pepper separately to keep the lighter veggies clean. Lay beets evenly on their own baking sheet.
Roast vegetables for about 25-30 minutes, or until tender.
Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt.
In the meantime, make your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic, sea salt, and three tablespoons of warm water in a mason jar. Shake well and set aside. Or whisk together in a small bowl.
Assemble your bowls by placing quinoa in the bottom of a bowl, then kale, roasted vegetables, and tahini dressing.

Easy Vegetable Bowl