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Don’t let vegetables get you down, they can be just as good as cookies, well, almost:) Vegetables and healthy eating can be VERY delicious and I am going to show you how to make my all time favorite veggie bowls. You are going to want to make them every single week because they are SO good!
I really don’t think of these bowls as a “recipe” because they are so easy to make and very customizable. They are my meal prep go to! I make them every Sunday and eat them every day for lunch. Roasted veggies are my lunch staple, I never get tired of them.
These easy roasted vegetable quinoa bowls are great for lunch or dinner! They are gluten-free, vegan, and great for meal planning. Make on Sunday and eat all week!
Yield : Serves : 4
Prep time : 20 mins
Cook time : 40 mins
Total time : 1 hour
INGREDIENTS:
FOR THE VEGETABLES:
- 1 large sweet potato, chopped into 1/2-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, cut in half
- 1/2 red onion, sliced
- 1-2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cups chopped kale
FOR THE QUINOA:
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
FOR THE LEMON TAHINI DRESSING:
- 1/3 cup tahini
- 1 clove garlic
- 4 tablespoons lemon juice
- 1/3 cup warm water
- Salt and pepper, to taste
DIRECTIONS:
- Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes.
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