Vegan Quinoa and Roasted Veggie Bowl

Another week, another vegan recipe! So…. I started out faced with a dilemma with this recipe.

I eat pretty much every food on the planet that I am not allergic to except jelly, soy butter, sesame butter or almond butter. For a long time I wouldn’t touch sandwich bread because I convinced myself that I absolutely hated sandwiches. Looking at the obvious, I’m sure that as a kid I developed a subconscious fear of anything that reminded me of a peanut butter and jelly sandwich, the classic lunch of my classmates. If someone around me ate a peanut butter and jelly sandwich I would have to move to another table, and often eat on a bench outside of the cafeteria. Flash forward to 8 years later, and I still cannot touch jelly or any peanut-butter substitute. This is not out of stubbornness, I have repeatedly tried, over and over again, and every time I would end up with a terrible taste in my mouth and a lost my appetite.

When I came across this recipe on Minimalist Baker, I immediately knew that I HAD to make it for dinner. It was a beautiful and clean-food recipe with my favorite starches and vegetables. It wasn’t until I took my first bite of tahini that I realized it had the exact taste and texture as sesame-butter. Immediately feeling nauseous and convinced that I had just created the worst dish in the world, I served this dish to my parents with an apologetic grimace on my face.

My mom took her first bite, which was covered in the tahini sauce, and smiled. She said that the sauce was incredible, and that she was delighted by the subtly sweet flavors of the vegetables contrasted with the tangy and potent flavors of the tahini. She loved it. My mom tucked the recipe away into her recipe book and promised to pull it out only after I head off to college.

It’s not for me, but that’s personal.  ENJOY!

Love,

-Ally

 

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INGREDIENTS

VEGETABLES

8 whole carrots, peeled and quartered (large pieces halved)

2 cups quartered baby yellow potatoes

2 Tbsp maple syrup, divided

2 Tbsp olive oil, divided

Healthy pinch each sea salt + black pepper

1 Tbsp chopped fresh rosemary (or dried)

3 cups halved Brussels sprouts

1 cup squash or zucchini cut into 1 inch pieces (OPTIONAL)

QUINOA

1 cup white quinoa, well rinsed + drained

1 3/4 cups water

Pinch sea salt

Tahini Sauce

1/2 cup (120 g ) tahini

1 lemon, juiced (~3 Tbsp or 45 ml)

2-3 Tbsp (30-45 ml) maple syrup

GARNISH with basil, parsley etc.

 

 DIRECTIONS

  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  2. Add the carrots and potatoes (and squash or zucchini) to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine and bake for 12 minutes.
  3. Meanwhile, for the quinoa, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
  4. 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.
  5. 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.
  6. When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.
  7. 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. (This ensures that the potatoes and carrots are cooked through and the Brussels don’t get too soft.)
  8. Prepare the Tahini Sauce by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
  9. To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

Love,

Ally

 

 

(Minimalist Baker https://minimalistbaker.com/roasted-vegetable-quinoa-harvest-bowls/)