QUINOA VEGGIE BOWL

"Bowls," have become their own dish, a type of meal, breakfast, lunch or dinner, and their own hashtag on Instagram. I define a "bowl" as a dish with a bottom layer of grains or greens, topped with vegetables, meat or legumes, covered in a delishes dressing. But - bowls are not limited to fruit, oats and nuts; yogurt with fruit and almond butter, or even a smoothie topped with more fruit, nuts, and cacao nibs. You get the point. Bowls are simply amazing! They are filling, and a one pot wonder. The entire meal is consumed from one bowl - which can actually help with paying attention to portion size if that tends to be an issue. 
As I made quinoa for dinner a few nights ago, I made a huge pot of it and had a lot of leftovers. So I decided to roast every vegetable I had in the fridge, quickly mix chickpeas with olive oil, sea salt and pepper, and got my tahini sauce ready to be drizzled. This dish is amazing with brown rice or buckwheat as well.

PS - my husband topped his bowl with a steamed egg - SO GOOD.

Husband approved.

Ingredients: 

2 cups quinoa, cooked

3/4 cup chickpeas, washed

1 head broccoli

1 head cauliflower

1 sweet potato

2 beets

2 carrots

3 tbsp extra virgin olive oil

2 tbsp tahini

1 tsp sea salt

2 tsp ground turmeric

2 tsp ground cumin

Directions:

Preheat the oven to 400F. Chop all the vegetables and mix with 2 tbsp olive oil, sea salt, turmeric and cumin. Roast for 45 minutes, until fully cooked. Mix cooked quinoa with 1 tbsp olive oil. 

Spoon 1/2 cup (or more) of quinoa into serving bowls, top with vegetables and chickpeas, and drizzle with tahini.