Vegetarian

Roasted Vegetable Quinoa Bowls takes several minutes to prepare.

Roasted Vegetable Quinoa Bowls takes several minutes to cook.

Roasted Vegetable Quinoa Bowls makes 20 servings.

The ingredients for Roasted Vegetable Quinoa Bowls are:

For the Vegetables:
18 oz sweet potatoes, cubed
16 oz broccoli florets
1 head cauliflower florets
24 oz Brussels sprouts cut in half
1 red onion sliced
2 tablespoons olive oil
2 tsp Creole seasoning
8 oz chopped kale

For the Quinoa
2 cup quinoa rinsed
4 cups water

For the Lemon Tahini Dressing (not included in calories)
2/3 cup tahini
2 clove garlic
1/2 cup lemon juice
2/3 cup warm water

Here is how you make Roasted Vegetable Quinoa Bowls:

Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. I prefer my vegetables crispy and a little black on the edges so I let them roast for about 40 minutes total.While the vegetables are roasting make the quinoa.In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.To assemble the bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.Serving Size:?20 1-cup servings

The nutritional information for Roasted Vegetable Quinoa Bowls is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 116.6

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 157.1 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 5.2 g
• Protein: 5.8 g