Maple Tahini Grain Bowl

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Would it be Fall if we didn’t include roasted veggies like red potato, carrot and brussels sprouts? The answer is “NOPE”. This is the epitome of a kick-ass buddha bowl. It includes a rainbow of flavors and nutrients - all thrown into a bowl. ‘Cause vegan food is always in a bowl it seems…

Anyway, the highlight of this dish is the tahini maple dressing. Simply roast, assemble, drizzle, devour. And repeat, for as many dinners as your little meal-planning heart desires.

 

Optional: add any protein you have on hand - chicken, salmon, etc.

Serves: 2

Time: 35 minutes

 

Ingredients

2 T extra-virgin olive oil or avocado oil

1 T garlic powder

½ T dried rosemary

2 cups brussels sprouts

1 cup baby carrots

2 cups red potato diced

1/2 cup dry quinoa (for 2 servings)

2 cups kale

Optional: 1-2 T dried cranberries

 

Dressing

¼ cup tahini

2 T maple syrup

2 T apple cider vinegar

½ tsp salt

Pinch of garlic powder

 

Directions

Preheat oven to 400 degrees.

Chop brussels sprouts in half, and dice red potato.

Add brussels sprouts, carrots and potato to a pan to roast. Drizzle with oil, and add 1 T garlic powder, ½ T dried rosemary, and pinch of salt. Toss veggies to coat with oil and spices.

Roast for 30 minutes.

While roasting, cook quinoa. Bring 1/2 cup dry quinoa and 1 cup water to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Prepare dressing - combine all dressing ingredients in a bowl and whisk to combine.

Wash chop, and saute kale in a pan with a little bit of oil until soft.

Add all components to a bowl, drizzle with dressing and enjoy!

 

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