Name: Roasted Vegetable Quinoa Harvest Bowls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium whole carrots ((peeled and quartered // large pieces halved)); 1.5 cups baby yellow potatoes (quartered); 2 tbsp maple syrup (divided); 2 tbsp olive oil (divided); 1 healthy pinch sea salt; 1 healthy pinch black pepper; 1 tbsp fresh rosemary (chopped (or dried)); 2 cups brussels sprouts (halved); 1 cup white quinoa (well rinsed + drained); 1.75 cups water; 1 pinch sea salt; 0.5 cup tahini; 3 tbsp lemon juice ((from 1 medium lemon, yields ~45 ml)); 2.5 tbsp maple syrup; 2 tbsp warm water ((as needed for desired consistency)); null to_garnish fresh herbs (parsley, thyme, etc.); null to_garnish pomegranate arils

Instructions

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1

Preheat oven to 400 degrees F (204 C) and line a [baking sheet] with [parchment paper].
2

Add the whole carrots (4 medium) and quartered baby yellow potatoes (1.5 cups) to the sheet. Drizzle with maple syrup (1 tbsp), olive oil (1 tbsp), pinch sea salt (1 healthy), pinch black pepper (1 healthy), and chopped fresh rosemary (1 tbsp). Toss to combine. Then bake for 12 minutes.
3

In the meantime, heat a [saucepan] over medium-high heat. Once hot, add white quinoa (1 cup) to lightly sauté before adding water (1.75 cups) to evaporate leftover moisture and bring out a nutty flavor. Cook for 2-3 minutes, stirring frequently. Then add water (1.75 cups) and sea salt (1 pinch). Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. 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.
4

When the veggies are at the 12-minute mark, remove pan from the oven and add the halved Brussels sprouts (2 cups). Top with remaining olive oil (1 tbsp), maple syrup (1 tbsp), and another sea salt (1 pinch) and black pepper (1 pinch). Loosely toss to combine.
5

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 sprouts] don't get too soft.)
6

Lastly, prepare dressing by adding tahini (0.5 cup), lemon juice (3 tbsp), and maple syrup (2.5 tbsp) to a small [mixing bowl] and whisking to combine. Add warm water (2 tbsp) 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.
7

To serve, divide [white quinoa] and [roasted vegetables] between serving bowls and top with a generous drizzle of [tahini sauce]. Top with garnish of choice, such as [fresh herbs] or [pomegranate arils].