Roasted Winter Vegetable Quinoa Bowl

This Roasted Winter Vegetable Quinoa Bowl is a delightful mix of earthy flavors and vibrant textures. Featuring seasonal vegetables like butternut squash, Brussels sprouts, and kale, all roasted to perfection and served over a bed of fluffy quinoa. A drizzle of tahini dressing adds a creamy, nutty finish, making this dish both healthy and satisfying for lunch. It's packed with nutrients while being vegetarian and gluten-free, perfect for a wholesome meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 2 cups Brussels sprouts, halved
• 2 cups kale, chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup tahini
• 2 tablespoons lemon juice
• Water as needed for dressing
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, rinse the quinoa under cold water. Add to the saucepan with vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, combine the butternut squash and Brussels sprouts on a baking sheet. Drizzle with 2 tablespoons of olive oil, salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for about 25-30 minutes, or until tender and lightly browned, stirring halfway through.
5. In a small bowl, mix tahini, lemon juice, and enough water to achieve a drizzle-able consistency. Season with salt to taste.
6. Once the quinoa and vegetables are cooked, assemble the bowls by placing a scoop of quinoa at the base, topping with roasted vegetables and chopped kale.
7. Drizzle with tahini dressing and garnish with fresh parsley before serving.