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)

  8 tbsp or 120g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Maple syrups

  2 tbsp or 40g

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel and quarter the carrots, dice the potato, halve the Brussels sprouts, and chop the rosemary.
3. Place the carrots and potatoes on the baking sheet, drizzle with half the maple syrup, half the olive oil, salt, pepper, and rosemary. Toss to combine and bake for 12 minutes.
4. Meanwhile, heat a saucepan over medium-high heat. Add rinsed quinoa to lightly sauté, then add water and a pinch of salt. Bring to a boil, reduce heat to simmer, cover, and cook for 18-22 minutes until the liquid is absorbed and quinoa is fluffy. Fluff with a fork, tilt the lid, remove from heat, and set aside.
5. After 12 minutes, remove the pan from the oven, add Brussels sprouts, and top with remaining olive oil and maple syrup. Toss to combine.
6. Return the pan to the oven and roast for another 10-12 minutes until Brussels sprouts are golden brown and the carrots and potatoes are fork-tender.
7. Prepare the dressing by whisking together tahini, lemon juice, and maple syrup in a small bowl. Add warm water gradually until the dressing is thick but pourable.
8. To serve, divide the quinoa and roasted vegetables between bowls and drizzle generously with tahini dressing.

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