Vegan Roast Bowl

🛒 Ingredients

• Quinoa (dry) 35 g · 120 kcal
• Sweet Potato 150 g · 130 kcal
• Carrots 75 g · 30 kcal
• Broccoli florets 100 g · 35 kcal
• Canned Chickpeas (drained) 100 g · 165 kcal
• Baby Spinach 50 g · 10 kcal
• Olive Oil 9 g · 80 kcal
• Tahini 15 g · 90 kcal
• Lemon Juice 15 g · 5 kcal
• Garlic Clove 5 g · 7 kcal
• Water 15 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Toss the chopped sweet potato, carrots, and broccoli florets with half of the olive oil, a pinch of salt, and pepper on a baking sheet.
2. Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, tossing halfway through. Meanwhile, cook the quinoa according to package directions.
3. In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, a pinch of salt, and pepper to create the dressing. Add more water if needed to reach desired consistency.
4. In a separate bowl, combine the roasted vegetables, cooked quinoa, and drained chickpeas. Add the fresh baby spinach to the bowl.
5. Drizzle the tahini dressing generously over the bowl ingredients. Serve immediately and enjoy your delicious Vegan Roast Bowl!