Tahini Veggie Bowls
 
Ingredients
  • 1 cup dry quinoa
  • 1 small sweet potato
  • 1 small head of broccoli, cut into small florets
  • 1 can chickpeas, rinsed and drained
  • 8 oz cremini mushrooms, stems removed and quartered
  • 2 tablespoons olive oil
  • 1 teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 cups shredded purple cabbage
  • 2 cups shredded carrots
  • 1 avocado, diced
  • ¼ cup chopped almonds
  • ½ cup tahini
  • ¾ cup water
  • 2 tablespoons white wine vinegar
  • 3 teaspoons dijon mustard
  • 3 teaspoons honey
  • 2-3 teaspoons sriracha (depending on how spicy you like it)
  • 3 tablespoons nutritional yeast
Instructions
  1. Preheat oven to 425. In a large bowl combine sweet potato, broccoli, chickpeas and mushrooms. Toss with olive oil, salt and pepper. Place on a prepared baking sheet and roast in oven until lightly browned, about 20 minutes. Toss halfway through.
  2. While vegetables cook, cook the quinoa. Combine quinoa with 2 cups of water. Bring to a boil. Reduce heat to low, cover and cook until liquid absorbed, about 15 minutes.
  3. Prepare sauce by combining tahini through nutritional yeast in a blender. Add more water if necessary to get creamy texture.
  4. In a large serving bowl combine cooked quinoa with roasted vegetables. Add cabbage, carrots, avocado and almonds. Drizzle with creamy sauce and serve.
Notes
Recipe adapted from Dishing up the Dirt
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/06/rainbow-bowls/