Warm Roasted Vegetables with Quinoa and Chickpeas with Tahini Dressing
Ingredients
Veggies:
- 1 lg head of cauliflower cut into small florets
- 1 bunch broccoli
- 2 med zucchini quartered and cubed
- 1 bunch fresh beets peeled and cubed
- 3 lg carrots peeled and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- salt and pepper to taste
For the Salad
- 1 cup cooked quinoa* (double for meal prep)
- 1 cup cooked chickpeas* (double for meal prep)
- 1 bunch kale cleaned, stemmed, chopped
Dressing
- 4 tbsp tahini
- 4 tbsp hot water
- 1 tbsp balsamic vinegar
- ¼ tsp granulated garlic
Instructions
Veggies
- Preheat the oven to 400° and prepare a large sheet pan by lining it with foil.
- Then prepare all your veggies and arrange them on the sheet pan. Arrange the same veggies so they are together on the pan so you can remove them easily if they finish cooking before the other ones do.
- Using an oil spritzer, spray all veggies lightly with oil. Sprinkle entire pan with seasonings, salt and pepper. Roast veggies for 30 minutes. However, you will need to check them every 10 minutes. If any veggies get done first, just remove them from the sheet pan and continue cooking.
- Meanwhile, add the cooked quinoa and chickpeas to a large bowl and mix in the kale.
- Once the veg is cooked and cooled slightly, mix into the salad with the kale, quinoa and chickpeas.
Dressing
- Mix all ingredients together. You can use a smoothie shaker or an immersion blender. Whatever works for you. You want the ingredients immulsified into a homogenous salad dressing.
- Pour over the salad and use your hands to rub it into the leaves and mix it in well.
- Can be kept in a container in the fridge for up to three days. So good!
Meal Prep
- If you are using this recipe for Meal Prep, then you will increase double the quinoa and chick peas. Portion all veggies into containers. Serve the kale and dressing on the side. It's easier that way and doesn't get soggy or limp.
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This is an easy sheet pan meal you can make when you are prepping lunches for the week.
Warm Roasted Vegetables with Quinoa and Chickpeas with Tahini Dressing
Ingredients
Veggies:
- 1 lg head of cauliflower cut into small florets
- 1 bunch broccoli
- 2 med zucchini quartered and cubed
- 1 bunch fresh beets peeled and cubed
- 3 lg carrots peeled and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- salt and pepper to taste
For the Salad
- 1 cup cooked quinoa* (double for meal prep)
- 1 cup cooked chickpeas* (double for meal prep)
- 1 bunch kale cleaned, stemmed, chopped
Dressing
- 4 tbsp tahini
- 4 tbsp hot water
- 1 tbsp balsamic vinegar
- ¼ tsp granulated garlic
Instructions
Veggies
- Preheat the oven to 400° and prepare a large sheet pan by lining it with foil.
- Then prepare all your veggies and arrange them on the sheet pan. Arrange the same veggies so they are together on the pan so you can remove them easily if they finish cooking before the other ones do.
- Using an oil spritzer, spray all veggies lightly with oil. Sprinkle entire pan with seasonings, salt and pepper. Roast veggies for 30 minutes. However, you will need to check them every 10 minutes. If any veggies get done first, just remove them from the sheet pan and continue cooking.
- Meanwhile, add the cooked quinoa and chickpeas to a large bowl and mix in the kale.
- Once the veg is cooked and cooled slightly, mix into the salad with the kale, quinoa and chickpeas.
Dressing
- Mix all ingredients together. You can use a smoothie shaker or an immersion blender. Whatever works for you. You want the ingredients immulsified into a homogenous salad dressing.
- Pour over the salad and use your hands to rub it into the leaves and mix it in well.
- Can be kept in a container in the fridge for up to three days. So good!
Meal Prep
- If you are using this recipe for Meal Prep, then you will increase double the quinoa and chick peas. Portion all veggies into containers. Serve the kale and dressing on the side. It's easier that way and doesn't get soggy or limp.
