Description
A nourishing and vibrant Quinoa Power Bowl with roasted vegetables, edamame, and a creamy tahini dressing, perfect for meal prep.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed roasted vegetables (sweet potato, broccoli, red onion)
- 1 cup edamame, shelled
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or agave
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Rinse the quinoa thoroughly to remove bitterness.
- Cook the quinoa in vegetable broth: bring to a boil, reduce heat, and simmer for 12-15 minutes. Let sit for 5 minutes and fluff with a fork.
- Preheat the oven to 200°C (400°F).
- Chop the vegetables into even pieces and toss with olive oil, salt, pepper, and paprika. Roast for 20-30 minutes, turning once until lightly browned.
- Prepare the edamame by thawing frozen or cooking for 3-4 minutes if fresh. Drain and season lightly.
- Mix together tahini, lemon juice, maple syrup, salt, garlic, and add water until desired dressing consistency.
- Assemble the bowl by layering quinoa, roasted vegetables, edamame, and dressing. Enjoy!
Notes
Store quinoa and vegetables separately in the fridge to maintain freshness. Combine just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan