Roasted Veggie Quinoa Bowl with Miso Tahini Sauce
 
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Yields: 3 servings
Ingredients
For the bowl:
  • 1 large sweet potato (1 1/2 to 2 lbs), peeled and chopped into 1/2-inch pieces
  • 3 small heads broccoli, chopped into bite-size pieces
  • 2 tsp olive oil
  • sprinkle of salt and pepper
  • 1 cup uncooked quinoa, rinsed
For the miso tahini sauce:
  • 2 Tbsp white miso paste
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice (about half a lemon)
  • 2-4 Tbsp water (as needed)
  • 1 small clove garlic, minced (optional)
Instructions
  1. Preheat oven to 400 and line 2 baking sheets with tin foil.
  2. Toss sweet potato with 1 tsp olive oil and a sprinkle of salt and pepper and spread onto one of the baking sheets. Do the same with the broccoli, remaining olive oil, and another sprinkle of salt and pepper and spread onto the other baking sheet. Roast both for 20-25 minutes, until starting to brown, stirring once halfway through.
  3. While vegetables are roasting, cook quinoa. Add to small pot with 1 1/2 cups water. Bring to a boil and simmer for 12-15 minutes, until tender. Drain any remaining water.
  4. Finally, prepare the miso tahini sauce. With an immersion blender (or a whisk), mix together the miso, tahini, lemon juice, 2 Tbsp water, and optional garlic. Add additional water to reach desired thickness.
  5. Once vegetables are done, you're ready to eat! Scoop quinoa into each bowl and top with vegetables and miso tahini sauce.
  6. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/roasted-veggie-quinoa-bowl-with-miso-tahini-sauce/