Roasted Vegetable-Quinoa Bowls with Tahini Dressing
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 6 carrots, cut into 1-inch pieces
- 2 red bell peppers, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 3 Tbsp olive oil
- 1 tsp dried crushed rosemary
- ½ tsp kosher salt
- 2 cups quinoa
- ½ cup sesame tahini
- 3 Tbsp pure maple syrup
- 3 Tbsp vegan white wine vinegar
- ¼ cup water
Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, carrots, bell peppers, onion, oil, and rosemary on 2 large rimmed baking sheets; spread in a single layer. Season with salt.
- Bake 20 to 25 minutes or until browned and tender, stirring once.
- Meanwhile, prepare quinoa according to package directions.
- Whisk together tahini, syrup, and vinegar in a bowl; gradually whisk in water until smooth.
- Divide quinoa among 6 bowls; top with roasted vegetables, and drizzle with tahini dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
491
|
491
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 15 | 15 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 234 | 234 |
| T. Sugs (g) | 14 | 14 |
| A. Sugs (g) | 6 | 6 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
