For the past month, my diet has consisted of mostly donuts and bagels, with a side of chocolate and cheddar Goldfish. It's been rough. Now that the weather is a bit nicer I'm starting to crave fresh produce, salads, and things that are actually good for you. But let's not pretend that I'm not going to have at least one bagel a week. That would just be unreasonable.
This veggie bowl is so easy to throw together and leftovers can easily be zapped in the microwave (or eaten cold!) for a quick meal. There's minimal prep and a lot of it can depend on which vegetables you have lying around. Roasted Veggie Bowl with Lemon Sesame Dressing: serves 4
1 cup quinoa, uncooked
1 sweet potato
1 head broccoli
2 tbsp oil of choice (I used coconut. Olive oil works too.)
For the dressing:
2 tbsp tahini
juice 1 lemon
1 tbsp water
1/4 tsp garlic powder
2 tsp agave
salt, to taste
pinch rosemaryPreheat oven to 350 degrees and chop carrots, broccoli, and sweet potatoes. Toss with oil and place on two separate baking sheets, with sweet potatoes on their own. Bake sweet potatoes for 20 minutes and broccoli + carrots for 10-12 minutes.
Meanwhile, cook quinoa by bringing to a simmer in 2 cups of water. Combina quinoa and vegetables.
To make the dressing, whisk all ingredients together. Add more water if you want a less-creamy consistency. Pour over the quinoa and veggies.