Ingredients:

  • 1 lb carrots, peeled and sliced into 1/2 inch rounds
  • 1 head broccoli, cut into bite-sized florets
  • 1 large red onion, cut into 1-inch wedges
  • 1 large red bell pepper, diced
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Prep the Oven. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper. Note: High heat is what creates the char.
  2. Season the Veg. In your large bowl, toss the carrots, broccoli, onion, and red bell pepper with the olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until every piece is glistening.
  3. Arrange the Pan. Spread the vegetables across the baking sheet in a single layer. Note: Ensure they aren't overlapping, or they will steam.
  4. First Roast. Roast for 12-15 minutes. Listen for a slight sizzle when you open the oven.
  5. The Flip. Use a spatula to flip the vegetables. This ensures the bottoms don't burn while the tops stay pale.
  6. Final Roast. Cook for another 10 minutes until the broccoli tips are charred and the onion edges are golden.
  7. Simmer the Quinoa. While the veg are roasting, combine quinoa, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 15 minutes until all liquid is absorbed.
  8. Whisk the Dressing. Mix tahini, lemon juice, maple syrup, and minced garlic. Gradually stir in warm water until the sauce becomes velvety and pourable.
  9. Assemble the Bowl. Scoop the fluffy quinoa into four bowls. Top with a generous heap of roasted vegetables.
  10. The Final Touch. Drizzle the golden tahini dressing over the top.