Hearty Vegetable and Quinoa Bowl

INGREDIENTS

(Serves 4)

Vegetables

1 1/2 cups carrots (peeled, cubed)

1 1/2 cups sweet potatoes (peeled, diced into ½ inch cubes)

2 cups broccoli (cut into florets)

1 tablespoon maple syrup or jaggery syrup

2 tablespoons olive oil

1 pinch rock salt or sea salt

1 pinch black pepper

1 tablespoon chopped rosemary (preferably fresh)

Quinoa

1 cup quinoa (rinsed and drained)

1 3/4 cups water

1 pinch sea salt

Sauce

1/2 cup tahini

3 tablespoons lemon juice

2–3 tablespoons maple syrup or jaggery syrup

Topping (optional)

Fresh herbs (cilantro, parsley, thyme, etc.)

Pomegranate seeds

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METHOD

1. 1. To prepare the sauce, add tahini, lemon juice, and maple syrup to a small mixing bowl; whisk to combine. Add 2 tablespoons warm water and whisk thoroughly. Taste and adjust flavor as needed.
2. 2. For the quinoa, heat a saucepan over medium heat. Once hot, add the quinoa and lightly sauté it to evaporate moisture and bring out a nutty flavor. Cook for 2–3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium heat; then reduce the heat to a simmer and cover the pan with a lit. Cook for 18–22 minutes or until the liquid is absorbed and the quinoa fluffy. Then open the lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat. Set aside.
3. 3. Heat olive oil in a large pan over medium heat. Add the sweet potatoes, carrots, and a little maple syrup, salt, and pepper; sauté for 4 minutes. Then add the broccoli florets; sauté for another 8 minutes. Add the chopped rosemary; toss to combine. Check if the vegetables are cooked through but not too soft. Keep aside.
4. 4. To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of your choice, such as pomegranate seeds and/or fresh herbs.