- 1 can chickpeas
- 1 medium red beet
- 1 medium sweet potato
- 1 cup Brussels sprouts, ends removed
- 1 cup rainbow baby carrots
- ⅓ cup high-heat cooking oil
- ½ tsp. dry mustard
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup quinoa
- 1 cup water
- ¼ tsp. salt
- ⅓ cup tahini
- 1 Tbsp. red wine vinegar
- 1 tsp. soy sauce or coconut aminos
- 2 Tbsp. lemon juice
- 1 Tbsp. maple syrup
- ¼ cup warm water
- Preheat oven to 425°F.
- Drain, rinse and dry chickpeas. Set aside.
- Wash and dry all produce. Peel beet and sweet potato and chop into 1-inch cubes. Chop brussels sprouts into fourths, and baby carrots into 1-inch pieces. Try to make everything a similar size for even cooking.
- Place each vegetable (beets, sweet potatoes, carrots, brussels sprouts and chickpeas) in its own row on a large baking sheet.
- Whisk oil and spices together in a small bowl or liquid measuring cup. Pour mixture evenly over vegetables and gently toss each row to ensure veggies are well-coated.
- Roast in the oven for 30 minutes. While vegetables cook, prepare the quinoa and sauce.
- Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with 1 cup water and ¼ tsp. salt. Bring to a boil and then reduce to a simmer, uncovered, for around 10 minutes or until all of the water is absorbed. Remove from heat and cover for 5 minutes; finish by fluffing with a fork.
- For the dressing, whisk together tahini, vinegar, soy sauce, lemon juice and maple syrup, then whisk in warm water until sauce becomes smooth.
- Divide quinoa between two plates or bowls, then top with roasted veggies and drizzle with desired amount of sauce. Enjoy!
- This recipe is versatile; experiment with different veggies or try serving atop brown rice, couscous or mixed greens instead of quinoa.
- Too hot to use the oven? Roast the veggies on the grill in a grill pan or foil packet.
- You may have some sauce left over — store it in an airtight container in the fridge for 3-4 days and use it in another recipe, or when you make this again!
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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