Ingredients
Scale
For the bowl
- 1 cup quinoa (or brown rice)
- 2 cups vegetable broth (or water)
- 1 medium sweet potato (diced)
- 1 cup Brussels sprouts (halved)
- 1 cup carrots (sliced)
- 1 cup kale (chopped)
- 1/2 cup pomegranate seeds (for topping)
- 1/4 cup walnuts (chopped, toasted)
- Olive oil (for roasting)
- Salt and pepper (to taste)
For the dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1–2 tablespoons water (to thin, as needed)
- Salt and pepper (to taste)
Instructions
Step 1: Cook the Quinoa
- Rinse quinoa: Rinse the quinoa under cold water.
- Cook quinoa: In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Roast the Vegetables
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare vegetables: On a baking sheet, toss the diced sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, salt, and pepper.
- Roast: Spread the vegetables in a single layer and roast for 20–25 minutes, or until tender and caramelized, stirring halfway through.
Step 3: Prepare the Dressing
- Mix dressing ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if necessary. Season with salt and pepper to taste.
Step 4: Assemble the Bowl
- Combine ingredients: In a large bowl, layer the cooked quinoa, roasted vegetables, and chopped kale. Toss gently to combine.
- Top and serve: Drizzle the tahini dressing over the top, then sprinkle with pomegranate seeds and toasted walnuts. Serve warm.
- Prep Time: 15
- Cook Time: 35