Yield: 2
Winter Grain Bowl
This bowl is the perfect plant based winter bowl. It's packed with seasonal root vegetables, fluffy quinoa and a maple tahini dressing. Plus it's ready in 30 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 head cauliflower, cut into florets
- 1 lb brussels sprouts, halved
- 1 large sweet potato, cut into 1 inch pieces
- 1 large beet, cut into 1 inch pieces
- 3 large carrots, peeled and cut into 1 inch pieces
- 1 cup quinoa, cooked according to package
- 2 tbsp hemp seeds, to top
- 2 tbsp pumpkin seeds, to top
Maple Tahini Dressing
- ¼ cup tahini
- 2 tbsp dijon mustard
- 2 tbsp pure maple syrup
- ½ tbsp apple cider vinegar
- pinch of salt
- ¼ cup water
Instructions
- Preheat oven to 425. Toss carrots, sweet potatoes, and beets with olive oil and some salt. Spread on a greased baking sheet. Bake for about 25-30 minutes.
- Toss brussels sprouts and cauliflower with olive oil and some salt. Spread on a separate greased baking sheet. Place in the oven and cook for about 15-20 minutes.
- While everything is baking, mix together all of the ingredients for the sauce, except the water. Once fully combined, slowly add water, a little bit at a time until you reach desired consistency.
- Remove veggies from oven.
- Add quinoa and veggies to a bowl then drizzle with maple tahini dressing. Top with fresh herbs, pumpkin seeds and hemp seeds. Enjoy!
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