Description
A vibrant and nutrient-packed quinoa bowl featuring roasted vegetables and a creamy maple tahini dressing, perfect for autumn evenings.
Ingredients
Scale
- 1 cup dry quinoa (about 185g)
- 2 cups water or vegetable broth
- 1 small head cauliflower, cut into florets
- 1 large carrot, chopped
- 1 small sweet potato, diced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cooked lentils (green or brown)
- 2 handfuls baby spinach or kale
- 1/2 cup hummus (store-bought or homemade)
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1–2 tablespoons warm water (to thin)
- Salt, to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- Preheat the oven to 400°F (200°C).
- Spread cauliflower florets, carrots, and sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25–30 minutes, turning halfway through.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and salt. Gradually add warm water until the desired smoothness is reached.
- Divide cooked quinoa among four bowls. Top each with spinach or kale, roasted vegetables, cooked lentils, and a scoop of hummus. Drizzle with maple tahini dressing.
- Sprinkle optional toppings like pomegranate or pumpkin seeds for extra crunch.
Notes
This dish can be made ahead of time and stored in the fridge for 3-4 days. Reheat with a splash of water or broth. Feel free to swap in different vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa bowl, autumn recipes, vegetarian, healthy dinner