Roasted Vegetable & Quinoa Harvest Bowls

Ingredients

• Carrots

  Raw

  4 medium or 244g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Maple syrups

  2 tbsp or 40g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Rosemary

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brussels sprouts

  Raw

  2 cup or 176g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Quinoa

  Uncooked

  1 cup or 170g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ½ cup or 120g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Maple syrups

  2 tbsp or 40g

Directions

1. Preheat oven to 400 degrees F (200 C) and line a baking sheet with parchment paper.
2. Prep the veggies by peeling and quartering carrots, dicing potato, halving brussels sprouts, and chopping herbs.
3. Add the carrots and potatoes to the baking sheet and drizzle with half of the maple syrup, half of the olive oil, salt, pepper, and rosemary. Toss to combine and bake for 12 minutes.
4. In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautee before adding water to. Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
5. When the veggies are at the 12-minute mark, remove pan from the oven and add the brussels sprouts. Top with remaining olive oil and maple syrup. Toss to combine.
6. Return pan to oven and roast for 10-12 minutes more or until brussels sprouts are golden brown and the carrots and potatoes are fork tender.
7. Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. If needed, add small amounts of warm water at a time and whisk until thick but pourable.
8. To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce.

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