Maple Tahini Grain Bowl
Would it be Fall if we didn’t include roasted veggies like red potato, carrot and brussels sprouts? The answer is “NOPE”. This is the epitome of a kick-ass buddha bowl. It includes a rainbow of flavors and nutrients - all thrown into a bowl. ‘Cause vegan food is always in a bowl it seems…
Anyway, the highlight of this dish is the tahini maple dressing. Simply roast, assemble, drizzle, devour. And repeat, for as many dinners as your little meal-planning heart desires.
Optional: add any protein you have on hand - chicken, salmon, etc.
Time: 35 minutes
2 T EXTRA-VIRGIN OLIVE OIL OR AVOCADO OIL
1 T GARLIC POWDER
½ T DRIED ROSEMARY
2 CUPS BRUSSELS SPROUTS
1 CUP BABY CARROTS
2 CUPS RED POTATO DICED
1/2 CUP DRY QUINOA (FOR 2 SERVINGS)
2 CUPS KALE
OPTIONAL: 1-2 T DRIED CRANBERRIES
¼ CUP TAHINI
2 T MAPLE SYRUP
2 T APPLE CIDER VINEGAR
½ TSP SALT
PINCH OF GARLIC POWDER
Preheat oven to 400 degrees.
Chop brussels sprouts in half, and dice red potato.
Add brussels sprouts, carrots and potato to a pan to roast. Drizzle with oil, and add 1 T garlic powder, ½ T dried rosemary, and pinch of salt. Toss veggies to coat with oil and spices.
Roast for 30 minutes.
While roasting, cook quinoa. Bring 1/2 cup dry quinoa and 1 cup water to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
Prepare dressing - combine all dressing ingredients in a bowl and whisk to combine.
Wash chop, and saute kale in a pan with a little bit of oil until soft.
Add all components to a bowl, drizzle with dressing and enjoy!