Roasted Veggie Bowl

Roasted Veggie Bowl recipe
Roasted Veggie Bowl recipe
Home › Recipes › Lunch
Lunch 50 Meals Under 500 Calories

Roasted Veggie Bowl

This hearty recipe is a good fit for a filling lunch or dinner. Rest cooked meat briefly for better texture.

Print RecipeSave
Prep Time10
Cook Time25
Total Time35
Servings2

Ingredients

  • 1 cup sweet potato, cut into small cubes
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup cooked quinoa
  • 1 Tbsp tahini sauce
  • 1 tsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat the oven to 400°F.
  2. Toss the sweet potato cubes and Brussels sprouts with the oil, salt, and pepper and spread them on a sheet pan.
  3. Roast for 20 to 25 minutes, stirring once, until tender and lightly browned.
  4. Prepare the quinoa according to package instructions if it is not already cooked.
  5. Divide the quinoa between bowls.
  6. Top with the roasted vegetables and drizzle with tahini sauce.
  7. Serve warm.
Gourmet Geek Tip

Cut the sweet potatoes into small, even cubes so they roast at the same rate as the Brussels sprouts. | Thin the tahini sauce with a little warm water if it is too thick to drizzle. | Serve with a simple cucumber and tomato salad.

Equipment You'll Need

Sheet pan
Mixing bowl
Saucepan if quinoa is not cooked
Knife & cutting board
Serving bowls
Tags:brussels sprouts, quinoa, tahini