Fall Roasted Vegetable Bowl with Tahini Dressing
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4servings
Servings
4servings
Ingredients
  • 2 medium-sized beets, peeled and chopped into 1″ cubes
  • 2cups butternut squash, peeled and chopped into 1″ cubes
  • ½lb Brussels sprouts, ends removed and cut into fourths
  • ½ medium red onion, chopped into wedges from root to tip
  • 2 medium yellow potatoes, peeled and chopped into 1″ cubes
  • 114.5 oz can chickpeas, drained, rinsed and dried
  • 1cup quinoa
  • 2cups water
  • ½tsp salt
  • 2Tbsp sesame seeds, toasted
  • ½tsp dry mustard
  • 1tsp smoked paprika
  • ½tsp garlic powder
  • ½tsp salt
  • ½tsp pepper
  • ⅓cup olive oil
Tahini Dressing
  • 1Tbsp red wine vinegar
  • ⅓cup tahini
  • 1tsp coconut aminos or soy sauce
  • 2Tbsp lemon juice
  • 1Tbsp maple syrup
  • ¼cup warm water
Instructions
  1. Preheat your oven to 425°F.
  2. Start by peeling and chopping all of the vegetables. Try to make them as uniform as possible so they will cook evenly.
  3. Place each vegetable (beets, butternut squash, Brussels sprouts, red onion, yellow potato and chickpeas) in its own row on a large baking sheet (18″x13″).
  4. Measure out the dry spices in a small bowl. Add in olive oil and whisk until incorporated. Pour oil and spice mixture evenly over your vegetables and mix until well coated.
  5. Bake in the oven for 30 minutes. While vegetables cook, prepare the quinoa and the tahini dressing.
  6. Rinse the quinoa thoroughly in a fine-mesh strainer to remove the bitter taste.
  7. Pour quinoa, 2 cups of water, and salt into a small saucepan. Bring to a boil and then reduce to a simmer, uncovered, for around 10 minutes or until all of the water is absorbed.
  8. Remove from heat and cover for 5 minutes; finish by fluffing with a fork.
  9. For the dressing, add all of your ingredients except water into a jar. Whisk or shake well to mix together. Incorporate the warm water at the end of whisking until it becomes smooth.
  10. Fill the bottom of each bowl with cooked quinoa, layer the vegetables, drizzle the dressing, and garnish with sesame seeds. Enjoy!
Recipe Notes

Recipe provided by Chef Jess of Jess Delicious.   

Fall Roasted Vegetable Bowl with Tahini Dressing
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 medium-sized beets, peeled and chopped into 1" cubes
  • 2 cups butternut squash, peeled and chopped into 1" cubes
  • ½ lb Brussels sprouts, ends removed and cut into fourths
  • ½ medium red onion, chopped into wedges from root to tip
  • 2 medium yellow potatoes, peeled and chopped into 1" cubes
  • 1 14.5 oz can chickpeas, drained, rinsed and dried
  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt
  • 2 Tbsp sesame seeds, toasted
  • ½ tsp dry mustard
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ⅓ cup olive oil
Tahini Dressing
  • 1 Tbsp red wine vinegar
  • ⅓ cup tahini
  • 1 tsp coconut aminos or soy sauce
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • ¼ cup warm water
Servings: servings
Units:
Instructions
  1. Preheat your oven to 425°F.
  2. Start by peeling and chopping all of the vegetables. Try to make them as uniform as possible so they will cook evenly.
  3. Place each vegetable (beets, butternut squash, Brussels sprouts, red onion, yellow potato and chickpeas) in its own row on a large baking sheet (18"x13").
  4. Measure out the dry spices in a small bowl. Add in olive oil and whisk until incorporated. Pour oil and spice mixture evenly over your vegetables and mix until well coated.
  5. Bake in the oven for 30 minutes. While vegetables cook, prepare the quinoa and the tahini dressing.
  6. Rinse the quinoa thoroughly in a fine-mesh strainer to remove the bitter taste.
  7. Pour quinoa, 2 cups of water, and salt into a small saucepan. Bring to a boil and then reduce to a simmer, uncovered, for around 10 minutes or until all of the water is absorbed.
  8. Remove from heat and cover for 5 minutes; finish by fluffing with a fork.
  9. For the dressing, add all of your ingredients except water into a jar. Whisk or shake well to mix together. Incorporate the warm water at the end of whisking until it becomes smooth.
  10. Fill the bottom of each bowl with cooked quinoa, layer the vegetables, drizzle the dressing, and garnish with sesame seeds. Enjoy!
Recipe Notes

Recipe provided by Chef Jess of Jess Delicious.   

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