This bowl is delicious, packed with protein, healthy fats and easy to throw together because all the veggies take approximately the same amount of time to cook so they can be roasted on the same pan. When they’re ready just put in a bowl with quinoa, avocado, pumpkin seeds and drizzle with tahini dressing. As always feel free to substitute with any other veggies of your choice but this combo works great together.
1/2 cup quinoa rinsed
1 cup vegetable broth
2-3 tablespoons coconut oil, ghee, olive oil or combination of all three
3 cups arugula
1/2 head cauliflower cut into florets
½ head broccoli cut into florets
1 ½ cup Brussels sprouts, halved
1 red onion, sliced thick
1 small delicate squash, sliced
1 avocado sliced
½ cup raw or dry roasted pumpkin seeds
Sea salt and pepper to taste
1/3 cup tahini (ground sesame seeds)
1 medium lemon, juiced
2 tablespoons apple cider vinegar
2-3 garlic cloves, minced
pinch of ground cumin
1 tsp. sea salt
½ tsp. freshly ground pepper
¼ cup cold/iced water
Rinse and drain the quinoa. Add rinsed quinoa, 1/4 tsp. salt, and vegetable broth to a small saucepan and bring to boil over high heat. Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.
Preheat oven to 375 degrees.
Toss cauliflower, broccoli, Brussels sprouts, onion and squash with oil/ghee and spread on baking sheet. Roast for 30 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.
To prepare tahini dressing:
In a bowl combine the garlic and lemon juice. Let mixture rest for at least 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible. Discard the garlic.
Add the tahini, salt, pepper, apple cider vinegar and cumin to the bowl. Whisk until thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. By 6-8 tablespoons dressing should be perfectly creamy and smooth.
Toss arugula with a little extra virgin olive oil.
Assemble the bowl beginning with arugula on the bottom. Top with quinoa, veggies, sliced avocado and pumpkin seeds. Drizzle with tahini dressing. Season with additional salt and pepper.
Leftover tahini dressing can be stored in the refrigerator covered for about 1 week. Dressing may thicken with time so whisk in additional cold water as necessary to thin.