Vegetable Grain Bowl with Tahini Sauce

Ingredients

• 1 cup quinoa
• 1 head cauliflower
• 1 head broccoli
• 3 tbsp olive oil
• 3 tbsp tahini
• 1 whole lemon
• 4 whole radishes
• ¼ cup cilantro

Instructions

1. 1

   Preheat oven to 425°F. Cut 1 head cauliflower and 1 head broccoli into small florets. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.

2. 2

   Roast vegetables for 20-25 minutes, until edges are browned and fork-tender, shaking the pan halfway through.

3. 3

   While vegetables roast, rinse 1 cup quinoa and cook with 2 cups water in a saucepan. Bring to a boil, then simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.

4. 4

   Make sauce: whisk 3 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, and 2-3 tbsp water until smooth. Add salt to taste; thin with more water if needed.

5. 5

   Thinly slice 4 radishes and chop 0.25 cup cilantro. Divide quinoa between two bowls, top with roasted vegetables, radish, and cilantro.

6. 6

   Drizzle with tahini sauce and serve with extra lemon wedges on the side.

Tools you’ll need

• baking sheet
• saucepan with lid
• mixing bowl
• whisk
• knife
• cutting board

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