Ingredients:

  • 2 cups (400g) sweet potato, cubed
  • 1 cup (130g) carrots, sliced into rounds
  • 1 cup (130g) Brussels sprouts, halved
  • 1 red bell pepper, chopped
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (170g) uncooked quinoa, rinsed thoroughly
  • 2 cups (480ml) vegetable broth
  • ½ tsp (3g) salt
  • ¼ cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 clove (5g) minced garlic
  • ¼ cup (30g) crumbled feta cheese
  • 2 tbsp (15g) toasted pepitas
  • Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Chop your sweet potatoes, carrots, and peppers into uniform 1-inch pieces. Toss them directly on the baking sheet with olive oil, garlic powder, oregano, salt, and pepper.
  2. Spread the vegetables into a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until the edges are mahogany-colored and the centers are fork-tender.
  3. Combine rinsed quinoa, broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. In a small bowl or jar, whisk together tahini, fresh lemon juice, maple syrup, minced garlic, and warm water until emulsified and smooth.
  5. Divide the fluffy quinoa into four bowls. Top with roasted vegetables and drizzle with the creamy tahini dressing. Garnish with crumbled feta, toasted pepitas, and fresh parsley.