Ingredients:

  • 2 large sweet potatoes, cubed into 1/2 inch pieces
  • 1 large red onion, cut into thick wedges
  • 2 cups broccoli florets
  • 1 red bell pepper, thickly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp sea salt, divided
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water
  • 3 tbsp raw tahini
  • 1 large lemon, juiced
  • 2 tbsp warm water
  • 1 clove garlic, minced into a paste
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Heat the oven. Set it to 400 degrees Fahrenheit and place your rack in the middle position.
  2. Place the quinoa in a fine mesh strainer and run cold water over it for at least 60 seconds until the water runs clear and no longer bubbles.
  3. Combine the rinsed quinoa, 2 cups of water, and a pinch of salt in a medium pot. Bring it to a boil, then cover and reduce to a low simmer.
  4. While the quinoa simmers, toss the cubed sweet potatoes, onion wedges, broccoli, and peppers with the olive oil, oregano, garlic powder, and remaining salt.
  5. Spread the vegetables on a large baking sheet in a single layer.
  6. Bake for 30 to 35 minutes, tossing halfway through, until the sweet potatoes are fork tender and the broccoli florets are charred at the tips.
  7. Once the quinoa has simmered for 15 minutes and the water is absorbed, turn off the heat but leave the lid on for 5 minutes.
  8. In a small bowl or jar, combine the tahini, lemon juice, minced garlic, and warm water. Shake or whisk until the texture is velvety and pourable.
  9. Use a fork to fluff the quinoa, then gently fold in half of the chopped parsley.
  10. Scoop a generous portion of quinoa into four bowls, top with the roasted vegetables, and drizzle the lemon tahini dressing over everything. Finish with the remaining parsley.