Roasted Veggie Quinoa Bowls Ingredients 1 head broccoli, cut into florets1 bunch asparagus, sliced2 red bell peppers, sliced14 oz chickpeas, rinsed, drained, and driedolive or avocado oil, as needed2 garlic cloves, finely minced1 C quinoa1/2 tsp salt, pepper, garlic powder, marjoram, cayenne2 carrots, finely grated2 lemons, zested1 bunch parsley, finely chopped1/2 C sliced almonds, toasted1 bunch kale, chopped, drizzled with juice of 1 lemon Lemon Herb Tahini 1/3 C tahini2 lemons, juiced1 TBSP fresh ginger1 clove garlic1 tsp dried parsley2 tsp soy sauce1 TBSP sriracha1 tsp maple syrup (optional) Steps 1 Drizzle veggies and chickpeas with a small amount of oil. Toss with garlic and a little salt and pepper. Spread on 2 parchment lined baking sheets. Do not overcrowd. Bake on convection roast at 400 (or conventional oven at 425) for 18-20 minutes.2 Meanwhile, add quinoa to a medium sauce pan with 2 C water and seasonings. Cook according to package. After 15 minutes, remove from heat and stir in lemon zest, carrot, parsley and almonds. Cover for 2-3 minutes.3 Prepare sauce by adding all ingredients to a blender and puréeing until creamy. Add a little water to thin if desired.4 Massage kale for 15-30 seconds until tender. Place kale in bowls and top with veggies and quinoa. Add a drizzle of sauce and enjoy! Source : www.instagram.com
