A vibrant bowl with roasted seasonal veggies, grains, greens, and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Roasted Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, seeded and chopped
04 - 1 cup broccoli florets
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Grains
10 - 1 cup cooked quinoa (or brown rice)
→ Greens & Toppings
11 - 2 cups baby spinach or mixed greens
12 - 1/2 cup shredded red cabbage
13 - 1 avocado, sliced
14 - 1/4 cup pumpkin seeds (pepitas)
→ Tahini Sauce
15 - 1/4 cup tahini (sesame paste)
16 - 2 tablespoons lemon juice
17 - 1 tablespoon maple syrup
18 - 1 garlic clove, minced
19 - 3 to 4 tablespoons water, to thin
20 - 1/4 teaspoon salt
# Steps:
01 - Heat oven to 425°F and line a large baking sheet with parchment paper.
02 - Toss sweet potato, zucchini, red bell pepper, and broccoli with olive oil, smoked paprika, cumin, salt, and black pepper in a large bowl.
03 - Spread vegetables evenly on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
04 - Cook quinoa (or brown rice) according to package instructions while vegetables roast.
05 - Whisk tahini, lemon juice, maple syrup, minced garlic, salt, and water until smooth and pourable, adjusting water quantity as needed.
06 - Divide greens evenly into four bowls. Top each with cooked quinoa, roasted vegetables, shredded cabbage, avocado slices, and pumpkin seeds.
07 - Drizzle tahini sauce generously over the bowls and serve immediately.
