Caramelized beets, tender carrots and potatoes, crispy brussels sprouts and crunchy chickpeas on a bed of fluffy quinoa makes a satisfying, flavor-packed meal.
1cupBrussels sprouts, ends removed
1cuprainbow baby carrots
⅓cuphigh-heat cooking oil
1Tbsp.red wine vinegar
1tsp.soy sauce or coconut aminos
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!