Quinoa Bowl with Lemon Tahini Dressing 

4 Servings

Heat oven to 400 degrees

I can chickpeas, drained & patted dry

2 cups quinoa, rinsed & cooked

2 cups diced and roasted sweet potatoes

Veggies of choice, grilled or roasted (other additions to consider: broccoli, cauliflower, Brussel sprouts)

1 zucchini

1 summer squash

1 red onion

12-15 asparagus spears

1 package Baby Bella mushrooms, halved

Lemon Tahini Dressing

¼ cup smooth tahini

3 tablespoons water, plus more if needed

2-4 tablespoons fresh lemon juice

2-4 tablespoons extra-virgin olive oil

1.5 tablespoon maple syrup

1 teaspoon toasted sesame oil

1 small garlic clove, grated

¼ teaspoon sea salt

Prepare quinoa as directed & be sure to rinse before cooking.

Place diced sweet potatoes on a sheet pan, drizzle with olive oil, salt & pepper. Roast 10 - 15 minutes or until fork tender - I sprinkle some maple sugar on them to lend to the flavor. Place the chickpeas on another sheet pan, drizzle with olive oil, salt, and pepper, toss to evenly coat and roast, stirring often, 15 - 20 minutes.

Slice all vegetables. If grilling, the squash may be cut on an angle to keep the slices even. The red onion may be halved end to end and then sliced. If roasting, leave the oven at 400 and roast 10 - 15 minutes, turning halfway.

To prepare the dressing, place all ingredients in a bowl and whisk. Water may be added to desired consistency. 

This may be served assembled, or folks can "build a bowl". Drizzle with dressing at serving.

Fawn Montanye - licensed home caterer

Your Kitchen Mistress

518-466-4466