ROASTED VEGETABLE NOURISH BOWL WITH TAHINI DRESSING
By Director – Josh Ball · · 3 min read
Roasted vegetable nourish bowl with tahini dressing
Ingredients
- 1/2 cup tri coloured quinoa
- 1 cup water
- 1 small sweet potato
- 1 carrot
- 1 zucchini
- 1/2 small pumpkin
- 4 large stems of kale
- 125 g canned chickpeas
- garlic salt and olive oil to season vegetables
- paprika and cumin to season chickpeas
Tahini sauce
- 1 tbsp olive oil
- 1 tbsp tahini
- Squeeze of lime juice, to taste
- 1 tbsp dijon mustard
- 1/2 tbsp wholegrain mustard
- 1 1/2 tbsp maple syrup or honey
- Water to thin the sauce
Instructions
- Preheat oven to 200ºC
- Chop sweet potato, carrot, zucchini and pumpkin into small wedge pieces. break kale off the stems into smaller leaves.
- Drizzle olive oil and sprinkle garlic salt on all vegetables.
- Roast pumpkin, sweet potato and carrot in the oven for 30 minutes, and kale and zucchini for 10 minutes or until vegetables are golden brown.
- Meanwhile, rinse and dry chickpeas, season with paprika, cumin and olive oil. roast chickpeas in the oven or air fryer for 20 minutes or until golden and crispy.
- Boil 1 cup of water in a saucepan and add quinoa. Cook on low heat for around 10 minutes with the lid on until all the water has left the saucepan.
- Mix all tahini sauce ingredients together, adding water as needed to get the desired consistency of the sauce.
- Assemble all components together in a bowl and enjoy!
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