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Roasted Vegetable Quinoa Bowls
Ingredients
  • subheading: For the vegetables:
  • 1 large sweet potato chopped into ½-inch pieces
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups Brussels sprouts cut in half
  • ½ red onion sliced
  • 1 to 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 cups chopped kale
  • subheading: For the Quinoa:
  • 1 cup quinoa rinsed
  • 2 cups water
  • Pinch of salt
  • subheading: For the Lemon Tahini Dressing:
  • ⅓ cup tahini
  • 1 clove garlic
  • 4 tablespoons lemon juice
  • ⅓ cup warm water
  • Salt and pepper to taste
Steps
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