Vegan Quinoa Power Bowl with Roasted Veggies Tahini and Pesto Sauce {Gluten-Free}
Prep Time
15mins
Cook Time
40mins
Total Time
55mins
Need a nutritious feel good meal? Look no further than this vegan quinoa power bowlwith oven roasted beets, cauliflower and sweet potatoes, drizzled with a tahini sauce and vegan basil pesto. Gluten-Free too.
Course:
Dinner
Cuisine:
American, gluten free, Healthy, Vegan
Servings: 4
Calories: 612kcal
Author: Vicky Berman
Ingredients
4sweet potatoespeeled and cut into 1 inch cubes (about 4 cups)
In a bowl combine sweet potatoes, 1 tablespoon olive oil and salt to taste. Toss until thoroughly oiled. Repeat the same process for the beets and cauliflower.
In separate baking sheets (or separate parts of the baking tray) in a single layer on aluminum foiled sheet spread out the sweet potatoes, beets and cauliflower.
Bake for 40 minutes, stirring at the half way mark. Remove sweet potatoes and cauliflower and continue to bake the beets for another 10 minutes if needed.
Heat pot over medium heat add 1 tablespoon olive oil and quinoa. Cook until lightly toasted and add 2 cups of water. Bring to a boil, add salt to taste, reduce heat and simmer, covered for 15-20 minutes or until cooked through.
In a small bowl combine the tahini sauce ingredients and mix until smooth.
Serve quinoa topped with roasted veggies, tahini sauce and pesto.
Recipe Notes
Tahini Sauce from Food 52
Nutrition Facts
Vegan Quinoa Power Bowl with Roasted Veggies Tahini and Pesto Sauce {Gluten-Free}
Amount Per Serving
Calories 612Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 527mg23%
Potassium 1035mg30%
Carbohydrates 66g22%
Fiber 10g42%
Sugar 11g12%
Protein 13g26%
Vitamin A 18765IU375%
Vitamin C 19.9mg24%
Calcium 120mg12%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.