Roasted Vegetable Quinoa Harvest Bowl | Minimalist Baker Recipes

Name: Roasted Vegetable Quinoa Harvest Bowl | Minimalist Baker Recipes
Ingredients: 4 medium whole carrots ((peeled and quartered // large pieces halved)); 1 1/2 cups quartered baby yellow potatoes; 2 Tbsp maple syrup ((divided)); 2 Tbsp olive oil ((divided)); 1 healthy pinch each sea salt + black pepper; 1 Tbsp chopped fresh rosemary ((or dried)); 2 cups halved Brussels sprouts; 1 cup white quinoa (well rinsed + drained); 1 3/4 cups water; 1 pinch sea salt; 1/2 cup tahini; 1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written)); 2-3 Tbsp maple syrup; Fresh herbs (parsley, thyme, etc.); Pomegranate arils

"Hearty and flavorful harvest bowl with roasted vegetables, quinoa, and a creamy 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!..."

INGREDIENTS

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4 medium whole carrots ((peeled and quartered // large pieces halved))

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1 1/2 cups quartered baby yellow potatoes

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2 Tbsp maple syrup ((divided))

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2 Tbsp olive oil ((divided))

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1 healthy pinch each sea salt + black pepper

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1 Tbsp chopped fresh rosemary ((or dried))

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2 cups halved Brussels sprouts

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1 cup white quinoa (well rinsed + drained)

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1 3/4 cups water

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1 pinch sea salt

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1/2 cup tahini

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1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written))

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2-3 Tbsp maple syrup

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Fresh herbs (parsley, thyme, etc.)

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Pomegranate arils

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